Tabbouleh

Unlike many westernized versions that use bulgur as the base, a traditional tabbouleh is defined by its high proportion of finely chopped flat-leaf parsley. This herb base is combined with mint, tomatoes, and onion, making it a vegetarian salad originating from the mountains of Lebanon and Syria.

Traditional tabbouleh is not gluten-free because the recipe incorporates a small amount of cracked wheat, or bulgur, to provide texture. People with gluten sensitivities often substitute the bulgur with gluten-free alternatives like quinoa or cauliflower rice.

Tabbouleh is commonly served as part of a mezze platter, accompanied by pita bread and other Middle Eastern dips like hummus or baba ganoush. The salad is often scooped up using fresh romaine lettuce leaves as a refreshing, crunchy vessel.

The dressing for traditional tabbouleh is extremely simple, relying almost entirely on fresh lemon juice and high-quality olive oil. The bright acidity of the lemon is essential for balancing the earthy, grassy flavors of the raw parsley and mint.