Artificial Food Coloring Free Tabbouleh
This bright, herb-forward salad is one of those dishes that tastes like pure freshness in every bite. Mountains of finely chopped flat-leaf parsley and mint come together with juicy ripe tomatoes, green onions, and tender bulgur wheat, all tossed in a simple dressing of extra-virgin olive oil and fresh lemon juice. Every single ingredient here is exactly what it says it is — whole, real, and completely free from synthetic dyes or artificial additives that can sneak into packaged grain salads and bottled dressings. The bulgur gets a gentle soak in lemon juice and cold water rather than any processed broth or flavoring packet, which keeps the whole dish clean and straightforward. A pinch of allspice is optional but adds a subtle warmth that makes the flavors feel a little more complex without any extra effort. It's the kind of recipe that rewards good knife work — the finer you chop the herbs, the more vibrant and cohesive the final salad becomes. Serve it right away for maximum color and texture, or let it rest just a few minutes so the lemon and olive oil can work their way through every grain and leaf.
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Learn more →Ingredients
4 servings
- ¼ cup fine bulgur wheat
- 3 tbsp fresh lemon juice, divided
- 3 bunches flat-leaf parsley (about 4 cups tightly packed leaves and tender stems)
- ½ cup fresh mint leaves
- 3 medium ripe tomatoes (about 12 oz), seeded and finely diced
- 4 green onions, white and light green parts, thinly sliced
- ¼ cup extra-virgin olive oil
- ½ tsp fine salt, plus more to taste
- ¼ tsp ground black pepper
- ¼ tsp ground allspice (optional)
Instructions
- 1
Place the bulgur in a small bowl and pour 1 tablespoon of the lemon juice over it. Add 3 tablespoons of cold water, stir to combine, and let the bulgur soak for 15 minutes, until the grains are just tender and have absorbed the liquid. If any liquid remains, drain through a fine-mesh strainer and press gently to remove excess moisture.
- 2
While the bulgur soaks, finely chop the parsley leaves and tender stems: gather them into a tight bundle on the cutting board and rock the knife through them until the pieces are very fine, about 1/8 inch. Transfer to a large mixing bowl. Finely chop the mint leaves the same way and add them to the bowl.
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