Cashew Free Tabbouleh
This bright, herb-forward salad is one of those dishes that tastes like pure sunshine in a bowl. Mountains of finely chopped flat-leaf parsley and fresh mint form the backbone, while juicy ripe tomatoes, crisp green onions, and a generous pour of extra-virgin olive oil bring everything together with bold, clean flavor. A splash of fresh lemon juice does double duty — it gently softens the fine bulgur wheat before the grain ever hits the bowl, and it ties the whole salad together with a zippy, citrusy finish. The optional pinch of ground allspice is a small touch that adds a subtle warmth you'll notice without being able to quite place. Every single ingredient here is naturally free from tree nuts of any kind, so there's no label-scanning or substitution stress involved — just honest, wholesome cooking. The key to getting it right is in the knife work: the finer the chop on those herbs, the more fragrant and cohesive the final salad becomes. Serve it immediately while the parsley is still vivid green and the tomatoes hold their shape for the best possible texture and color.
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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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