Yeast 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, with juicy tomatoes, scallions, and warm spices like allspice and cinnamon rounding everything out into something genuinely craveable. The bulgur is soaked rather than cooked — just a quick soak in lemon juice and water until tender — which means no yeast, no fermentation, and no leavening agents anywhere in the recipe. That makes it a naturally clean fit for anyone avoiding yeast without having to swap a single ingredient or hunt down specialty products. A generous drizzle of extra-virgin olive oil and a good hit of fresh lemon juice tie it all together, and a short resting period before serving lets those flavors really bloom. Scoop it up with crisp romaine leaves for a light, satisfying bite, or pile it alongside whatever else is on the table.
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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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