Sesame Free Classic Tabbouleh
Bright, herby, and impossibly fresh, this Lebanese-inspired grain salad is built almost entirely from produce and pantry staples — no hidden sauces, no processed condiments, nothing to second-guess. Three cups of finely chopped flat-leaf parsley form the backbone of the dish, backed up by fresh mint, juicy ripe tomatoes, and sliced scallions for a salad that tastes like peak summer in every bite. A warm pinch of allspice and cinnamon gives it that subtle, aromatic depth that sets a great tabbouleh apart from a good one. The bulgur is soaked rather than cooked, absorbing lemon juice as it softens so every grain carries brightness from the start. Draining the tomatoes before tossing everything together keeps the salad from turning watery, and that final ten-minute rest lets the olive oil, lemon, and spices meld into something genuinely special. Serve it scooped into crisp romaine leaves for a light appetizer, or pile it alongside whatever else is on the table — it holds its own either way.
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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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