Pork Free Classic Tabbouleh
Fresh herbs are the real star here — three full cups of finely chopped flat-leaf parsley give this salad its signature bright, grassy flavor, backed up by a generous handful of mint and crisp scallions. The bulgur is soaked rather than cooked, letting it absorb lemon juice as it softens so every grain carries a little tang from the start. Warm spices like allspice and cinnamon are a subtle but important touch, rounding out the acidity without overpowering the freshness of the vegetables. Salting the tomatoes first and draining off the excess liquid is a small step that makes a big difference, keeping the whole salad from turning watery as it sits. Everything comes together with a drizzle of good olive oil and a final rest period that lets the flavors meld into something genuinely craveable. It's naturally built from pantry staples and produce — no meat, no animal fats, nothing to second-guess — so it fits effortlessly into a wide range of tables and occasions. Scoop it up with romaine leaves for a light, satisfying bite, or serve it alongside grilled fish or roasted vegetables for a full 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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