Legume Free Classic Bulgur Salad
This bright, herb-forward grain salad is the kind of dish that looks impressive on a table but comes together with almost no effort. Bulgur soaks up boiling water in minutes, then gets tossed with fresh lemon juice and good olive oil while still warm so every grain absorbs that tangy, grassy flavor from the start. Finely diced Roma tomatoes and English cucumber add crunch and juiciness, while a generous cup of flat-leaf parsley and fresh mint give the whole bowl a clean, almost floral lift that makes it taste far more complex than the ingredient list suggests. A pinch of allspice is optional but worth it — it adds a subtle warmth that ties everything together beautifully. Many grain salads lean on chickpeas or lentils for bulk, but this one proves you don't need any legumes to make something satisfying and full of texture. It's endlessly versatile as a side alongside grilled proteins, or hearty enough to stand on its own as a light meal straight from the fridge.
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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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