Tree Nut Free Classic Tabbouleh
This bright, herby salad is the kind of dish that makes a whole table lean in — fresh parsley and mint piled high, juicy tomatoes, and tender bulgur all tossed together with olive oil and a generous squeeze of lemon. The warm spice notes from allspice and cinnamon are subtle but transformative, giving the whole bowl a depth that keeps you going back for another scoop. Every single ingredient here is naturally free of tree nuts, so there's no label-scanning or substitution stress — just clean, wholesome produce and pantry staples doing exactly what they're supposed to do. The technique is simple but thoughtful: soaking the bulgur in lemon juice rather than boiling it keeps the grains delicate and perfectly seasoned from the inside out, while salting the tomatoes first draws off excess liquid so the salad stays vibrant rather than watery. Letting it rest for a few minutes before serving is the move that ties everything together, mellowing the raw scallions and letting the herbs really bloom. 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 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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