Black Pepper Free Classic Tabbouleh
Bright, herby, and bursting with fresh flavor, this Lebanese-style grain salad is the kind of dish that makes a stunning centerpiece on any table. Mountains of finely chopped flat-leaf parsley and fresh mint are the real stars here, giving every bite a clean, vibrant punch that feels both light and deeply satisfying. The bulgur soaks in lemon juice rather than boiling, which keeps the grains tender without turning them mushy — a small step that makes a big difference in texture. Warm spices like allspice and cinnamon add a subtle, aromatic depth that sets this apart from blander versions you might find at a deli counter. Because the seasoning relies entirely on salt, lemon, and those two spices, there's no need to swap or skip anything — it's naturally free of black pepper without any compromise to flavor. Ripe tomatoes are salted and drained before mixing in, so the finished salad stays fresh and never watery. Scoop it up with crisp romaine leaves for a satisfying, hands-on way to serve it at your next gathering.
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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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