Xanthan Gum Free Classic Tabbouleh
This bright, herb-forward salad is built almost entirely from fresh produce, pantry spices, and a handful of simple whole ingredients — making it a naturally clean choice for anyone avoiding additives and stabilizers. The bulgur soaks in lemon juice rather than boiling, which keeps the grains tender without any fuss, and every other component is exactly what it looks like: parsley, mint, tomatoes, scallions, olive oil, and a whisper of allspice and cinnamon. That warm spice combination is what sets a truly great tabbouleh apart from a flat, one-note version, and it works beautifully here. Draining the excess tomato liquid before tossing everything together is a small step that makes a real difference, keeping the salad fresh and vibrant rather than watery. A short rest before serving lets the lemon and olive oil meld into the herbs so every bite is balanced and deeply savory. Scoop it up with crisp romaine leaves for a satisfying, no-fuss presentation that feels just as at home on a weeknight table as it does at a dinner party spread.
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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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