Pecan Free Classic Tabbouleh
This bright, herb-forward salad is one of those dishes that tastes like it took serious effort but comes together with nothing more than a knife, a bowl, and a little patience. Masses of finely chopped flat-leaf parsley and fresh mint form the backbone, while juicy tomatoes, scallions, and a lemon-olive oil dressing pull everything into something genuinely vibrant. A small amount of bulgur wheat soaks in lemon juice until just tender — no boiling required — giving the salad a subtle, nutty body without weighing it down. Warm spices like allspice and cinnamon add a quiet depth that makes this version feel a step above anything you'd grab from a deli counter. The whole thing is built entirely from fresh produce, grains, and pantry staples, so there's zero concern about hidden nuts or cross-contact from processed ingredients sneaking in. Letting it rest for a few minutes before serving is the one move that really ties the flavors together, so don't skip it. Scoop it up with crisp romaine leaves for a light, satisfying bite that works as a side or a snack all 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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