Hazelnut Free Classic Bulgur Salad
This bright, herb-forward grain salad is the kind of dish that earns a permanent spot in your weeknight rotation. Juicy Roma tomatoes, crisp cucumber, and a generous handful of both parsley and fresh mint come together with lemon juice and olive oil to create something that tastes far more impressive than the effort involved. The bulgur is simply soaked in boiling water rather than cooked on the stove, which means minimal cleanup and perfectly tender grains every time. A pinch of allspice is optional but adds a subtle warmth that makes the whole bowl feel a little more special. For anyone navigating tree nut allergies, this recipe is a genuinely safe and satisfying choice — every ingredient is straightforward, with no sauces, dressings, or packaged components that might sneak in hidden hazards. It works beautifully as a light lunch on its own, a side alongside grilled proteins, or even a make-ahead dish since the flavors only deepen as it sits.
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!