Emulsifier Free Tabbouleh
This herb-forward salad is one of those dishes that tastes impossibly fresh and vibrant, built almost entirely from a handful of whole, recognizable ingredients. Finely chopped flat-leaf parsley and mint form the leafy backbone, while ripe tomatoes, green onions, bulgur wheat, olive oil, and bright lemon juice do the rest of the work. Every single component is naturally free of synthetic additives, so there's no need to squint at a label or second-guess what's in the dressing — the dressing simply is the olive oil and lemon juice you measured yourself. The technique of soaking the bulgur in lemon juice and cold water rather than boiling it keeps the grains tender without turning them mushy, which means the final toss stays light and distinct rather than heavy. A pinch of allspice is optional but adds a subtle warmth that makes the whole bowl feel a little more complex. This is the kind of recipe that rewards good knife work — the finer the chop on the parsley, the better the texture — so take your time with that bundle on the cutting board. Serve it right away while the herbs are still brilliantly green and the tomatoes hold their shape.
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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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