Mustard Free Classic Tabbouleh
Bright, herby, and refreshingly light, this Lebanese-inspired grain salad is built almost entirely from fresh produce and pantry staples — making it a naturally worry-free choice for anyone navigating condiment-heavy cuisines. The base is fine bulgur wheat soaked in lemon juice rather than cooked, which keeps the texture delicate and lets those mountains of flat-leaf parsley and fresh mint truly shine. Ripe tomatoes are salted and drained before everything comes together, so you get concentrated flavor without a watery bowl. A drizzle of extra-virgin olive oil, a whisper of allspice, and a touch of cinnamon round out the dressing in a way that feels complex but uses nothing you'd need to second-guess. The whole thing rests for ten minutes before serving, which is just enough time for the flavors to meld into something that tastes like it took far more effort than it did. Scoop it up with crisp romaine leaves for a handheld bite, or pile it alongside whatever else is on the table — it plays well with nearly everything.
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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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