Turmeric Free Classic Tabbouleh
This bright, herb-forward salad is one of those dishes that tastes like it took far more effort than it actually did. Mountains of finely chopped flat-leaf parsley and fresh mint form the backbone here, with juicy tomatoes, scallions, and a handful of tender bulgur wheat rounding everything out. The dressing is nothing more than good olive oil and plenty of fresh lemon juice, which means every bite is clean, vibrant, and genuinely refreshing. A whisper of allspice and cinnamon adds warmth without overpowering the herbs — and importantly, the spice list is short and straightforward, so there's no need to scrutinize labels for hidden ingredients that might not work for you. Soaking the bulgur in lemon juice rather than boiling it keeps the grains light and perfectly textured, while salting the tomatoes first draws out excess liquid so the salad never turns watery. A short rest before serving lets the flavors meld into something that tastes far greater than the sum of its parts. Scoop it up with crisp romaine leaves or serve it alongside whatever else is on the table — either way, it disappears fast.
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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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