Mediterranean Diet Friendly Classic Tabbouleh
This herb-forward grain salad is one of those dishes that manages to feel both refreshing and deeply satisfying at the same time. Mountains of finely chopped flat-leaf parsley and fresh mint form the backbone here, brightened by a generous squeeze of lemon and a drizzle of extra-virgin olive oil — exactly the kind of simple, produce-driven cooking that makes this style of eating so appealing. A small amount of fine bulgur wheat soaks in lemon juice until just tender, adding a subtle chew without ever overwhelming the herbs. The warm spices — a whisper of allspice and cinnamon — are what set this version apart, giving it a gentle complexity that keeps you going back for another forkful. Resting the finished salad for at least ten minutes before serving is a small step that makes a real difference, letting every ingredient settle into a cohesive, vibrant whole. Serve it straight from the bowl or scoop it up with crisp romaine leaves for a little extra crunch. It's the kind of recipe that earns a permanent spot in your weeknight rotation.
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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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