Cashew Free Classic Tabbouleh
This bright, herbaceous salad is the kind of dish that makes a table look effortlessly beautiful and tastes even better than it looks. Mountains of finely chopped flat-leaf parsley and fresh mint form the backbone here, with juicy tomatoes, scallions, and a handful of tender bulgur wheat rounding everything out. A warm pinch of allspice and cinnamon gives it that unmistakable depth that sets a truly great version apart from a forgettable one. The whole thing comes together with good olive oil and plenty of fresh lemon juice — no nuts, no nut-based dressings, no hidden surprises in the ingredient list whatsoever. Soaking the bulgur in lemon juice rather than boiling it keeps the grains light and perfectly textured without overwhelming the herbs. Letting the finished salad rest for a few minutes before serving is a small step that makes a real difference, allowing every element to meld into something cohesive and vibrant. Scoop it up with crisp romaine leaves for a fresh, satisfying bite that works as a starter, a side, or honestly just lunch on its own.
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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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