Oats Free Tabbouleh
This bright, herb-forward salad is a celebration of fresh parsley, juicy tomatoes, and a punchy lemon dressing that somehow manages to taste both light and deeply satisfying. The base is fine bulgur wheat — a quick-soaking grain that has nothing to do with oats, making this a naturally safe and delicious choice for anyone avoiding that particular ingredient. What really makes this dish sing is the sheer volume of fresh herbs: three full bunches of flat-leaf parsley, finely chopped alongside fresh mint, create a verdant, fragrant foundation that feels almost luxurious. A drizzle of good extra-virgin olive oil and two tablespoons of lemon juice tie everything together with a clean, bright finish. Green onions and ripe tomatoes add crunch and sweetness, while a pinch of allspice gives the whole bowl a subtle warmth that keeps you going back for another forkful. It comes together with nothing more than a knife, a bowl, and a little patience — no cooking required beyond soaking the bulgur. Serve it immediately for maximum freshness, or let it rest briefly so the flavors can meld into something even more irresistible.
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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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