Capsaicin Free Classic Tabbouleh
Bright, herby, and deeply refreshing, this classic Lebanese grain salad is built around mountains of fresh flat-leaf parsley and mint, with juicy tomatoes, tender bulgur, and a generous squeeze of lemon tying everything together. The warm spice notes come from allspice and cinnamon rather than anything hot, making this a genuinely comfortable choice for anyone who needs to steer clear of chili peppers or capsaicin in any form. It's worth noting that many store-bought grain salads and Mediterranean dips sneak in red pepper flakes or harissa-style heat, so making this from scratch puts you fully in control of every ingredient. Salting the tomatoes first and draining off the excess liquid is a small but smart step that keeps the whole salad from turning watery. A good rest before serving lets the bulgur soak up the lemon and olive oil, so the flavors deepen beautifully without any extra effort. Scoop it up with crisp romaine leaves for a light, satisfying bite that feels both elegant and effortless.
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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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