Brazil Nut Free Classic Bulgur Salad
This bright, herb-forward grain salad is the kind of dish that disappears fast at any table — and for good reason. Tender bulgur soaks up a lemony olive oil dressing while staying satisfyingly chewy, and the combination of crisp cucumber, juicy Roma tomatoes, fresh parsley, and mint makes every bite feel clean and vibrant. A pinch of allspice is the quiet secret weapon here, adding a warm, aromatic depth that sets this apart from a basic grain bowl. Every single ingredient in this recipe is naturally free from tree nuts of any kind, so there's no label-scanning or substitution stress involved — just straightforward, wholesome cooking. The whole thing comes together with nothing more than boiling water and a bowl, which means minimal cleanup and maximum reward. It's equally at home as a light lunch, a side dish alongside grilled proteins, or a make-ahead option that actually gets better as it sits and the flavors meld. Bright, satisfying, and endlessly versatile — this one earns a permanent spot in the weeknight rotation.
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Learn more →Ingredients
4 servings
- 1 cup medium bulgur
- 1 ½ cups boiling water
- ½ tsp salt, plus more to taste
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 3 tbsp extra-virgin olive oil
- 2 medium roma tomatoes, seeded and finely diced
- 1 medium english cucumber, finely diced
- 4 scallions (green tops only), thinly sliced
- 1 cup fresh flat-leaf parsley, finely chopped
- ¼ cup fresh mint leaves, finely chopped
- ¼ tsp ground black pepper
- ¼ tsp ground allspice (optional)
Instructions
- 1
Place the bulgur and 1/2 tsp salt in a large bowl. Pour the boiling water over the bulgur, stir once to combine, then cover the bowl tightly with a plate or plastic wrap and let stand for 15–20 minutes, until the water is fully absorbed and the grains are tender but still have a slight chew.
- 2
Uncover the bulgur and fluff it with a fork. Drizzle the lemon juice and olive oil over the warm bulgur and toss to coat, then spread the bulgur out slightly and let it cool to room temperature, about 10 minutes.
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