Celery Free Lebanese Tabbouleh
This bright, herb-forward salad is one of those dishes that tastes like it took far more effort than it actually did. Finely chopped flat-leaf parsley and fresh mint form the backbone, with juicy ripe tomatoes, scallion greens, and tender bulgur wheat rounding everything out into something genuinely refreshing. A simple dressing of lemon juice and extra virgin olive oil ties it all together, while a pinch of allspice and cinnamon add that warm, aromatic depth that makes Lebanese tabbouleh so distinctive. The whole thing is naturally free of celery in any form — no stalks, no seeds, no celery salt hiding in a spice blend — so you can dig in without scanning the ingredient list twice. Soaking the bulgur in lemon juice rather than boiling it keeps the grains light and just tender, which is exactly the texture this salad needs. Serve it straight from the bowl or scoop it up with crisp romaine leaves for a little extra crunch. It's the kind of recipe that earns a permanent spot in your warm-weather rotation.
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Learn more →Ingredients
4 servings
- ¼ cup fine bulgur wheat
- 3 tbsp fresh lemon juice (from about 2 lemons), divided
- 2 bunches flat-leaf parsley (about 4 cups packed), stems removed, finely chopped
- ½ cup fresh mint leaves, finely chopped
- 3 medium ripe tomatoes (about 1 lb), seeded and finely diced
- 4 scallions (green tops only), thinly sliced
- 3 tbsp extra virgin olive oil
- ½ tsp ground allspice
- ¼ tsp ground cinnamon
- ¾ tsp fine sea salt, or to taste
- ¼ tsp black pepper, or to taste
For serving
- romaine lettuce leaves, for scooping (optional)
Instructions
- 1
Place the bulgur in a fine-mesh strainer set over a bowl. Pour 1 tablespoon of the lemon juice over the bulgur and toss to coat, then let it soak at room temperature for 30 minutes, until the grains are just tender and have absorbed the juice. Fluff with a fork.
- 2
While the bulgur soaks, finely chop the parsley and mint on a large cutting board, working in batches if needed, until the pieces are very small and uniform — about 1/8 inch. Transfer to a large mixing bowl.
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