BHA & BHT Free Classic Tabbouleh
Bright, herby, and built entirely from whole ingredients you can actually recognize, this Lebanese-inspired grain salad is a refreshing reminder that simple food can be extraordinary. Every component here — fresh parsley, mint, scallions, ripe tomatoes, bulgur, olive oil, and a squeeze of lemon — is exactly what it says it is, with no synthetic preservatives or additives hiding in the mix. That matters more than you might think, because packaged grain salads and store-bought dressings are common culprits for sneaking in chemical preservatives that many people are actively trying to avoid. The technique is straightforward: bulgur soaks in lemon juice until just tender, tomatoes are salted and drained so they don't waterlog the salad, and everything gets tossed together with warm spices like allspice and cinnamon that give the dish a subtle, aromatic depth. Letting the finished salad rest for a few minutes before serving is a small step that makes a big difference, allowing the flavors to meld into something cohesive and vibrant. Scoop it up with crisp romaine leaves for a light meal, or serve it alongside grilled proteins as a side that genuinely steals the show.
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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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