This bright, herb-forward salad is one of those dishes that tastes like pure sunshine on a plate — mountains of finely chopped parsley and fresh mint, juicy tomatoes, and a lemony olive oil dressing that ties everything together beautifully. The grain base here is bulgur wheat, which soaks up a splash of lemon juice until just tender, giving the salad a subtle heartiness without overwhelming the fresh herbs that are really the star of the show. A pinch of allspice and cinnamon in the dressing adds that distinctly Lebanese warmth, making this feel genuinely authentic rather than a pale imitation. Because the entire recipe is built around fresh produce, herbs, and a handful of pantry staples, there's no rye or rye-derived ingredient anywhere near it — just clean, wholesome food you can feel good about. Toss it all together, let it rest for a few minutes so the flavors meld, and serve it straight from the bowl or scooped up in crisp romaine leaves for a little extra crunch. It's the kind of recipe that disappears fast at a dinner table, so you might want to double it.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
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.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
