Mushroom Free Classic Bulgur Salad
This bright, herby grain salad is the kind of dish that earns a permanent spot in your weeknight rotation. Tender bulgur soaks up a generous hit of fresh lemon juice and extra-virgin olive oil, creating a nutty, tangy base that carries every other ingredient beautifully. Crisp English cucumber, juicy Roma tomatoes, and a double punch of flat-leaf parsley and fresh mint make each forkful feel clean and vibrant. The scallion greens add a gentle bite without overwhelming the herbs, and a whisper of ground allspice gives the whole thing a subtle warmth that keeps people guessing. For anyone navigating a diet that rules out fungi, this style of salad is genuinely stress-free — every ingredient here is a straightforward whole food with no hidden extras to second-guess. The method is just as simple as the ingredient list: boiling water does the work of cooking the bulgur, no stovetop babysitting required. It comes together quickly, tastes even better after a short rest in the fridge, and holds up well enough to pack for lunch the next day.
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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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