Celery Free Tabbouleh
This bright, herb-forward salad is one of those dishes that tastes like pure sunshine on a plate. Mountains of finely chopped flat-leaf parsley and fresh mint form the backbone, balanced by juicy ripe tomatoes, sliced green onions, and a simple dressing of extra-virgin olive oil and fresh lemon juice. The bulgur wheat is soaked rather than cooked, keeping the whole process effortless while adding just enough hearty texture to make it a satisfying dish rather than a simple side. A pinch of allspice is optional but adds a subtle warmth that elevates the whole bowl in a quietly unexpected way. Every single ingredient here is naturally free from celery and celery derivatives, so there's no need to scrutinize labels or swap anything out — it just works as written. The key to getting it right is in the knife work: the parsley should be chopped very fine so it mingles evenly with the tomatoes and grain rather than clumping. Serve it fresh while the herbs are still vivid green and the tomatoes hold their shape for the best possible bite.
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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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