High Fructose Corn Syrup Free Classic Tabbouleh
Fresh herbs are the heart of this Lebanese-inspired grain salad, and when every ingredient is whole and unprocessed, the flavors speak for themselves. Parsley and mint are chopped fine enough to almost melt into the dish, creating a bright, grassy base that pairs beautifully with the warm whisper of allspice and cinnamon. The bulgur is soaked rather than boiled, absorbing lemon juice as it softens so every grain carries a little tang from the start. Ripe tomatoes are salted and drained before mixing, which keeps the salad from turning watery and concentrates their flavor in the best possible way. Because every single component here is a whole food — fresh produce, olive oil, lemon, spice — there is simply no room for the sneaky sweeteners that show up in bottled dressings and packaged grain mixes. A short rest before serving lets everything come together into something that tastes far more complex than the ingredient list suggests. Scoop it up with crisp romaine leaves and it becomes one of those dishes you'll want to make on repeat all summer long.
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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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