Chestnut Free Classic Tabbouleh
Fresh herbs are the real star here — mountains of finely chopped flat-leaf parsley and mint come together with ripe tomatoes, scallions, and a whisper of warm spice to create something that tastes incredibly bright and alive. The bulgur is soaked rather than cooked, letting it absorb lemon juice as it softens, which keeps the whole dish light and the grains perfectly tender without turning mushy. A touch of ground allspice and cinnamon gives the dressing a subtle depth that sets this version apart from anything you'd grab pre-made at the store. Draining the excess tomato liquid before tossing everything together is a small but smart step that keeps the salad from going watery as it sits. After a short rest, the flavors meld into something that's way more than the sum of its parts — tangy, herby, and just a little earthy. Scoop it up with crisp romaine leaves for a handheld bite, or pile it alongside grilled proteins and flatbread for a full spread. It's naturally free from nuts, dairy, and anything processed, so it works beautifully for a wide range of guests without any compromise on flavor.
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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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