Cinnamon Free Classic Bulgur Salad
This bright, herby grain salad is everything you want in a fresh, crowd-pleasing dish — tender bulgur soaked in lemon juice and olive oil, tossed with crisp cucumber, juicy Roma tomatoes, and a generous handful of flat-leaf parsley and mint. The result is clean, vibrant, and deeply satisfying without feeling heavy. For anyone navigating a sensitivity to cinnamon, this kind of Mediterranean-style salad can be a minefield in disguise — many versions sneak in warm spice blends that contain it. Here, the only optional spice is a small amount of allspice, which you can easily leave out entirely without losing any of the dish's character. The real flavor comes from the lemon, the fresh herbs, and a good pour of extra-virgin olive oil, so nothing feels like a compromise. It comes together with nothing more than boiling water and a bowl, making it as practical as it is delicious. Whether you serve it at room temperature straight from the kitchen or let it chill for a bit, it holds up beautifully and tastes even better as the flavors settle.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!