Eggless Classic Tabbouleh
This Lebanese classic is a bright, herb-forward salad that feels as refreshing as it tastes — and it happens to be naturally free of eggs at every step, no substitutions needed. The base is a mountain of finely chopped flat-leaf parsley and fresh mint, which gives the dish its signature vivid green color and bold, clean flavor. A small amount of fine bulgur wheat soaks in lemon juice rather than boiling, keeping the grains tender without turning mushy or heavy. Diced ripe tomatoes add juicy sweetness, while a whisper of allspice and cinnamon gives the whole bowl a warmth that sets a great tabbouleh apart from a forgettable one. Everything gets tied together with good extra-virgin olive oil and a generous squeeze of lemon, so the dressing is simple but punchy. Letting the salad rest for a few minutes before serving is the small step that makes a big difference — the flavors meld and deepen beautifully. Scoop it up with crisp romaine leaves for a light, 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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