Barley Free Classic Tabbouleh
This bright, herby salad is a celebration of fresh parsley and mint, built around tender bulgur wheat and juicy ripe tomatoes — and it delivers serious flavor with very little effort. The grain here is bulgur, a form of wheat, which means it's completely free of barley and any of the sneaky barley-derived ingredients that can hide in processed grain salads or store-bought versions. Soaking the bulgur in lemon juice rather than boiling it keeps the texture light and lets every grain absorb that citrusy brightness from the start. Salting the tomatoes and draining off the excess liquid is a small step that makes a big difference, keeping the salad fresh and vibrant rather than watery. A whisper of allspice and cinnamon gives the whole bowl a warmth that feels unexpected but completely right. Serve it straight from the bowl or scoop it up with crisp romaine leaves for a little extra crunch — either way, it's the kind of dish that disappears fast.
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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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