Lactose Free Classic Tabbouleh
This Lebanese classic is a bright, herb-forward salad that feels as refreshing as it tastes — a generous tangle of finely chopped parsley and mint, juicy tomatoes, tender bulgur, and a lemony olive oil dressing that ties it all together. The warm spice notes from allspice and cinnamon give it a subtle depth that sets it apart from anything you'd grab pre-made at the store. Every single ingredient here is naturally free of dairy, so there's no swapping, substituting, or label-squinting required — it just works as written. The technique of soaking the bulgur in lemon juice rather than boiling it keeps the grains light and lets them absorb all that bright citrus flavor from the start. Salting the tomatoes and draining off the excess liquid is a small step that makes a big difference, keeping the salad vibrant instead of watery. A short rest before serving lets everything meld into something that tastes like it took far more effort than it did. Scoop it up with crisp romaine leaves for a fresh, satisfying bite that works as a side, a starter, or an honest-to-goodness 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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