Anti Inflammatory Classic Tabbouleh
Fresh herbs are the real star here, and this tabbouleh leans into that hard — three full cups of flat-leaf parsley plus a generous handful of mint make every bite bright, grassy, and deeply satisfying. Extra-virgin olive oil and a hit of fresh lemon juice bring the kind of healthy fats and antioxidant-rich acidity that make this dish such a natural fit for an anti-inflammatory way of eating. The warm spices — allspice and cinnamon — add a subtle, aromatic depth that sets this version apart from anything you'd grab pre-made at a deli counter. Fine bulgur wheat soaks in lemon juice rather than boiling, keeping the grain light and letting the herbs stay front and center rather than getting lost in a heavy base. Ripe tomatoes are salted and drained before everything comes together, which keeps the salad from turning watery and concentrates their flavor beautifully. A short rest before serving is the secret step that lets the lemon, olive oil, and spices meld into something that tastes far more complex than the ingredient list suggests. Scoop it up with crisp romaine leaves for a handheld bite that feels fresh, clean, and genuinely craveable.
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Learn more →Ingredients
4 servings
- ¼ cup fine bulgur wheat
- 3 tbsp fresh lemon juice, plus more to taste
- ¼ tsp fine salt, plus more to taste
- 2 medium ripe tomatoes (about 10 oz total), cored and finely diced
- 3 cups flat-leaf parsley leaves and tender stems, very finely chopped (from about 2 large bunches)
- ½ cup fresh mint leaves, very finely chopped
- 4 scallions (green and light green parts only), thinly sliced
- 3 tbsp extra-virgin olive oil
- ¼ tsp ground allspice
- ⅛ tsp ground cinnamon
For serving
- romaine lettuce leaves, for scooping (optional)
Instructions
- 1
Place the bulgur in a fine-mesh strainer and rinse briefly under cold water. Transfer to a small bowl, pour over 1 tbsp of the lemon juice and a pinch of salt, and stir to combine. Let the bulgur soak at room temperature for 20–30 minutes, until the grains are just tender and have absorbed the liquid.
- 2
While the bulgur soaks, place the diced tomatoes in a large mixing bowl and season with a pinch of salt. Let them sit for 5 minutes, then tilt the bowl and spoon off any excess tomato liquid that has pooled.
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