Chestnut Free Classic Bulgur Salad
This bright, herby grain salad is the kind of dish that earns a permanent spot in your weeknight rotation. Fluffy bulgur soaks up a generous hit of fresh lemon juice and extra-virgin olive oil, creating a tangy, savory base that carries every other ingredient beautifully. Finely diced Roma tomatoes and cucumber add juicy crunch, while a full cup of flat-leaf parsley and fresh mint give the whole bowl a garden-fresh lift that feels genuinely vibrant. A pinch of allspice is optional but worth it — it adds a subtle warmth that ties everything together without overpowering the clean, citrusy notes. The entire ingredient list is built from whole, straightforward pantry staples, so there's no need to scrutinize labels or worry about hidden additives sneaking in. It comes together with minimal effort — just a soak, a toss, and a quick rest — making it as practical as it is delicious. Serve it at room temperature for peak flavor, or chill it briefly if you prefer something a little more refreshing.
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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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