Tabbouleh is a Levantine vegetarian salad made mostly of finely chopped parsley, with tomatoes, mint, onion, bulgur , and seasoned with olive oil, lemon juice, salt and pepper. Some variations add garlic or lettuce, or use couscous instead of bulgur.

Tabbouleh is traditionally served as part of a mezze in the Arab world. Its popularity has grown in Western cultures.

The Lebanese use more parsley than Bulgar wheat in their dish. A Turkish variation of the dish is known as kısır, while a similar Armenian dish has a variant known as eetch and another ancient one called terchots. In Cyprus, where the dish was introduced by the Syrians, it is known as tambouli.

In the Dominican Republic, a local version introduced by Syrian and Lebanese immigrants is called Tipile. In Iran and South Asia it is usually eaten with rice or bread and kabobs.