Vegetarian Classic Tabbouleh
Bright, herby, and impossibly fresh, this Lebanese-inspired grain salad is the kind of dish that makes you want to eat with your hands. The star of the show is a mountain of finely chopped flat-leaf parsley and mint, which gives every bite a clean, vibrant punch that no store-bought version can touch. Fine bulgur wheat soaks in lemon juice rather than boiling, keeping the grains tender without turning them mushy — a small technique that makes a big difference. Ripe tomatoes are salted and drained before everything comes together, so the salad stays bright and never watery. A whisper of allspice and cinnamon adds warmth that you can't quite put your finger on but absolutely can't leave out. It's naturally plant-based from start to finish, built entirely on whole grains, fresh herbs, and good olive oil with nothing to second-guess. Serve it piled into crisp romaine leaves for scooping, or let it rest a few extra minutes and watch the flavors deepen even further.
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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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