Turkey Free Classic Tabbouleh
This vibrant Lebanese salad is built entirely from fresh herbs, vegetables, and pantry staples — making it a naturally meat-free dish that needs absolutely no substitutions or workarounds. Mountains of finely chopped flat-leaf parsley and fresh mint are the real stars here, giving every bite a bright, grassy intensity that feels both refreshing and deeply satisfying. Ripe tomatoes add juicy sweetness, while scallions bring a mild bite, and a whisper of allspice and cinnamon lend that warm, aromatic depth that sets a great tabbouleh apart from a forgettable one. The bulgur is soaked rather than cooked, which keeps the texture light and lets it absorb the lemon juice beautifully without turning heavy or starchy. A final rest before serving is the small but important step that lets all those flavors meld into something that tastes far greater than the sum of its parts. 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 just about 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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