Sesame Free Lebanese Tabbouleh
This bright, herb-forward salad is one of those dishes that tastes like it took serious effort but comes together with nothing more than a knife, a cutting board, and a little patience. 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 fresh lemon juice, extra virgin olive oil, and warm spices — allspice and cinnamon give it that distinctly Lebanese character that sets it apart from any generic grain salad. Every single ingredient here is naturally free of sesame, so there's no need to scrutinize labels or swap anything out — the recipe just works as written. Soaking the bulgur in lemon juice rather than water is a small but smart move that keeps the grains from going soggy and layers in extra brightness from the start. Serve it scooped into crisp romaine leaves for a handheld bite, or pile it alongside grilled proteins for a fresh, vibrant side. It's the kind of dish that disappears fast at the table, so you might want to double it.
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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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