This salad was served at a traditional Lebanese restaurant, and I could not wait to go home and duplicate the taste. It is definitely a twist on the traditional salad, and my Lebanese brother-in-law insists it should not be called 'tabbouleh.' All I know is that it is very tasty and has the majority of the ingredients of a 'traditional' tabbouleh salad.



Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Mix parsley, cucumber, pineapple, pomegranate seeds, onion, and mint in a large bowl. Drizzle olive oil and lemon juice over the salad and toss to coat; season with salt and pepper.

  • Refrigerate salad until chilled, at least 15 minutes.

Cook's Notes:

I buy pre-cut pineapple and pomegranate seeds to save on time.


The salad can be prepared ahead of time, but do not add lemon juice, olive oil, or seasonings until just before serving.


Use Lebanese or English varietals of cucumber for best results.

Nutrition Facts

230.7 calories; 1.7 g protein; 17.8 g carbohydrates; 0 mg cholesterol; 35.3 mg sodium. Full Nutrition

Reviews (1)

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Rating: 5 stars
My daughter and I love tabbouleh and we love thought this variation would be good. We both loved it (although my husband who does not share our love of pomegranates didn't and said it was too tart.)! Thanks for sharing!!! Read More