Ginger Free Lebanese Tabbouleh

Total time50 min

Prep time20 min

Cook time0 min

4.9

(22)

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, while juicy ripe tomatoes, scallion greens, and tender bulgur round everything out into something genuinely satisfying. The dressing is a simple whisk of extra virgin olive oil, fresh lemon juice, allspice, cinnamon, salt, and pepper — warm spices that give the salad a subtle depth without any heat or sharpness. Because every single ingredient here is naturally free of ginger, there's no label-reading anxiety or ingredient swapping required; it just works as written. The technique of soaking the bulgur in lemon juice rather than boiling it keeps the grains delicate and perfectly textured without turning the salad soggy. 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 you'll come back to all summer long.

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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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