Sesame Free Tabbouleh
This bright, herb-forward salad is one of those dishes that tastes like it took far more effort than it actually did. Mountains of finely chopped flat-leaf parsley and fresh mint form the backbone, with juicy diced tomatoes, sliced green onions, and a small amount of soaked bulgur tying everything together. A generous pour of extra-virgin olive oil and fresh lemon juice bring it all into sharp, clean focus. The optional ground allspice is a subtle but memorable touch that adds a whisper of warmth without overpowering the freshness of the herbs. Because every single ingredient here is whole and straightforward, there's no need to scan labels for hidden additives or worry about cross-contact — just honest, vibrant food. Serve it immediately while the parsley is still brilliantly green and the tomatoes hold their shape, or let it rest for a few minutes to let the flavors settle into each other.
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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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