Lupin Free Classic Bulgur Salad
Bright, herby, and refreshingly light, this bulgur salad is the kind of dish that earns a permanent spot in your weeknight rotation. Tender grains soaked in boiling water form the base, then get tossed with a generous hit of fresh lemon juice and extra-virgin olive oil while still warm — a step that lets the bulgur drink up all that flavor before the vegetables even enter the picture. Crisp cucumber, juicy Roma tomatoes, scallion greens, and a full cup of flat-leaf parsley bring color and crunch, while fresh mint adds a cool, aromatic lift that makes every bite feel alive. A pinch of allspice is optional but quietly transformative, lending a subtle warmth that ties the whole bowl together. Every ingredient here is straightforward and plant-based, so there's no need to scrutinize labels or worry about hidden legume flours sneaking into the mix — what you see is exactly what you get. It holds up beautifully at room temperature or after a short chill in the fridge, making it just as practical for a packed lunch as it is for a dinner spread.
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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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