Artificial Food Coloring Free Classic Tabbouleh
Fresh herbs, bright lemon, and a handful of pantry spices — this tabbouleh is as clean and vibrant as a dish can get. Every ingredient on the list is exactly what it sounds like: real tomatoes, real parsley, real mint, and a drizzle of good olive oil. There's no reason to reach for a store-bought version when packaged salads and dressings so often sneak in unnecessary additives and dyes that have no business being near your food. Here, the stunning green color comes entirely from two generous bunches of flat-leaf parsley and fresh mint — nothing artificial required. The technique is simple but thoughtful: soaking the bulgur in lemon juice rather than boiling it keeps the grains tender without turning them mushy, and letting the tomatoes release their liquid first means the salad stays bright and never watery. A whisper of allspice and cinnamon adds warmth that makes this feel like far more than the sum of its parts. Scoop it up with crisp romaine leaves and you've got a dish that's as satisfying to eat as it is easy to feel good about.
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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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