Peanut Free Classic Bulgur Salad
This bright, herby grain salad is the kind of dish that earns a permanent spot in your weeknight rotation. Fluffy bulgur soaks up a lemony olive oil dressing while still holding that satisfying, slightly chewy bite, and the combination of fresh parsley, mint, cucumber, and tomato makes every forkful taste clean and vibrant. A pinch of allspice is optional but adds a subtle warmth that takes the whole bowl somewhere unexpected. The entire thing comes together with nothing more than boiling water and a bowl — no stovetop required after the initial pour. For anyone navigating nut allergies, this recipe is naturally straightforward: every ingredient is a whole food or pantry staple with no hidden blends or processed sauces that might carry cross-contamination risk. It's equally at home as a light lunch on its own or served alongside grilled chicken, roasted vegetables, or warm pita. Make it ahead and let it chill slightly in the fridge — the flavors only get better as they meld together.
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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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