Mushroom Free Classic Tabbouleh
This bright, herb-forward salad is one of those dishes that tastes like pure sunshine on a plate. Mountains of finely chopped flat-leaf parsley and fresh mint form the backbone, balanced by juicy ripe tomatoes, tender bulgur, and a dressing of good olive oil and plenty of lemon juice. A whisper of allspice and cinnamon gives the whole thing a warmth that sets it apart from any grain salad you've had before. Because every single ingredient here is a whole, clean plant-based staple, there's zero concern about hidden fungi or cross-contact — it's naturally free of anything in that category without any substitutions required. The technique of soaking the bulgur in lemon juice rather than boiling it keeps the grains light and separate, so the salad stays fresh and never heavy. Letting it rest for a few minutes before serving is the small step that makes a big difference, allowing the flavors to meld into something genuinely craveable. Scoop it up with crisp romaine leaves for a satisfying 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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