Caffeine Free Classic Tabbouleh
This bright, herb-forward salad is the kind of dish that makes you want to eat with your hands — piled onto a crisp romaine leaf and devoured in one satisfying bite. Three cups of finely chopped flat-leaf parsley do the heavy lifting here, giving the salad its signature grassy freshness, while fresh mint adds a cool, aromatic lift that balances the tang of lemon juice beautifully. A small amount of fine bulgur soaks in lemon juice rather than boiling water, keeping the grains just tender without turning the whole bowl soggy. Warm spices — a whisper of allspice and cinnamon — are the quiet secret that makes this version taste so much more complex than it looks. Ripe tomatoes are salted and drained before mixing, a simple step that keeps everything tasting clean and vibrant rather than watery. Every single ingredient here is naturally free of stimulants, so there's no label-reading required — just fresh produce, olive oil, and pantry spices working in perfect harmony. It's an ideal make-ahead side or light meal that only gets better as it rests.
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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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