Oats Free Classic Tabbouleh
This bright, herb-forward salad is built almost entirely on fresh parsley and mint, making it a naturally grain-light dish where the greens do the heavy lifting. The base is fine bulgur wheat — a quick-soaking ancient grain that has nothing to do with oats — so it's a confident, worry-free choice when you're navigating that particular restriction. Ripe tomatoes, scallions, and a generous hit of lemon juice bring acidity and freshness, while a whisper of allspice and cinnamon give the whole bowl a warmth that feels distinctly Middle Eastern and deeply satisfying. The technique of salting the tomatoes first and draining off the excess liquid is a small but smart step that keeps everything from turning watery. A final rest before serving lets the bulgur soak up all those bright, tangy juices so every bite is cohesive and punchy. Scoop it up with crisp romaine leaves for a light, handheld bite, or pile it alongside grilled proteins as a vibrant side. It's the kind of dish that tastes even better the longer it sits, which makes it perfect for meal prep or a make-ahead spread.
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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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