Citric Acid Free Classic Tabbouleh
Fresh lemon juice does the heavy lifting here, so there are no processed acids, additives, or preservatives hiding anywhere in the ingredient list — just whole, recognizable foods from start to finish. The result is a bright, herb-forward grain salad packed with finely chopped flat-leaf parsley and mint, sweet ripe tomatoes, and a warm whisper of allspice and cinnamon that makes it feel a little more special than your average side dish. Soaking the bulgur in lemon juice rather than boiling it keeps the grains tender without turning them mushy, and it means the whole thing comes together with almost no active cooking time. Salting the tomatoes first and draining off the excess liquid is a small step that makes a big difference — it keeps the salad from going watery and lets every ingredient hold its own. A final rest before serving gives the olive oil, spices, and herbs a chance to meld into something genuinely craveable. Scoop it up with crisp romaine leaves for a handheld bite, or pile it alongside whatever else is on the table.
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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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