Soy Free Tabbouleh
This bright, herb-forward salad is one of those dishes that tastes like it took far more effort than it actually did. Heaps of freshly chopped flat-leaf parsley and mint form the backbone, while juicy ripe tomatoes, sliced green onions, and a small amount of soaked bulgur round everything out into something genuinely satisfying. A generous pour of extra-virgin olive oil and fresh lemon juice tie it all together with a clean, citrusy punch that makes the whole bowl sing. Every single ingredient here is naturally free from soy — no sauces, no processed add-ins, nothing to second-guess on a label. The technique of soaking the bulgur in lemon juice and cold water rather than boiling it keeps the grains tender without turning them mushy, so the texture stays light and distinct. A pinch of allspice is optional but adds a subtle warmth that lifts the whole dish in a quietly unexpected way. Serve it right away while the parsley is still vivid green and the tomatoes hold their shape, and it's the kind of side that disappears fast.
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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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