Nitrate & Nitrite 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, green onions, and a generous pour of extra-virgin olive oil bring everything together with a clean, vibrant finish. A small amount of soaked bulgur adds just enough body without overwhelming the herbs — this is a parsley salad first and foremost, and it shows. Fresh lemon juice does all the heavy lifting in the dressing, delivering brightness and acidity without any processed additives or cured ingredients to worry about. Every single component here is whole and unprocessed, which makes it a genuinely effortless fit for anyone avoiding preservatives commonly found in packaged or deli foods. A pinch of ground allspice is optional but adds a subtle warmth that elevates the whole thing from simple to memorable. Toss it together, let it rest for a few minutes, and watch it disappear from the table.
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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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