Paraben Free Tabbouleh
This herb-forward grain salad is one of those dishes that tastes impossibly fresh and bright, built almost entirely from whole, unprocessed ingredients you can feel good about. Heaps of finely chopped flat-leaf parsley and fresh mint form the backbone, while ripe tomatoes, green onions, and a generous squeeze of lemon juice bring everything to life. A small amount of bulgur wheat soaks up the citrus and olive oil, adding just enough body without weighing the salad down. Because every component here is a recognizable, single-ingredient food, there's no need to scrutinize labels for synthetic preservatives or hidden additives — what you see is genuinely what you get. The optional pinch of allspice adds a subtle warmth that makes the whole bowl feel a little more complex than its short ingredient list suggests. It comes together quickly and rewards anyone who takes the time to chop the herbs really fine, which is the move that separates a great version from a mediocre one. Serve it right away while the parsley is still vivid green and the tomatoes hold their shape for the best texture and flavor.
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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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