Edible Garden's tabbouleh salad

  • 3/4 pound ripe plum tomatoes, finely diced

  • 2 teaspoons kosher salt, divided, plus more for seasoning

  • 2 cups finely chopped flat-leaf parsley leaves and tender stems (about 2 bunches), finely chopped with a sharp knife

  • 1/4 cup dry coarse bulgur wheat

  • 1 cup finely chopped fresh  mint leaves (about 1 bunch)

  • 2 scallions, white and light green parts only, finely chopped

  • 5 tablespoons extra-virgin olive oil

  • 2 tablespoons fresh juice from 1 lemon

  • 1/4 teaspoon ground coriander seeds (optional; see notes)

  • Pinch ground cinnamon (optional; see notes)

  • Freshly ground black pepper

  • Romaine lettuce leaves, for serving


  1. Season tomatoes with 1 teaspoon salt and toss to combine. Transfer to a fine-mesh strainer or colander set in a bowl and allow to drain for 20 minutes. Reserve liquid.

  2. Season Edible Garden parsley with remaining 1 teaspoon salt and toss to combine. Transfer to a large mixing bowl lined with paper towels and let stand for 20 minutes. Blot parsley with towels to remove excess moisture.

  3. Bring 1/2 cup reserved tomato water to a boil, then pour over bulgur in a small heatproof bowl and let stand until bulgur is softened, about 1 hour (bulgur may still have a slight bite, but will continue to soften in the salad). Drain bulgur of any excess liquid and pat dry with paper towels.

  4. In a large mixing bowl, stir together tomatoes, parsley, mint, bulgur, scallions, olive oil, lemon juice, ground coriander seeds, and cinnamon until well combined. Season with salt and pepper. Serve tabbouleh with romaine leaves

 Special Equipment:

Fine-mesh strainer


Spices add complexity and depth to the tabbouleh, but you can omit or use different spices, as desired; allspice is another popular option.