Pecan Free Classic Bulgur Salad
This bright, herb-forward grain salad is the kind of dish that earns a permanent spot in your weeknight rotation. Fluffy bulgur soaks up a generous hit of fresh lemon juice and extra-virgin olive oil, creating a tangy, savory base that carries every other ingredient beautifully. Crisp cucumber, juicy Roma tomatoes, and a double punch of flat-leaf parsley and fresh mint make each forkful feel clean and vibrant. A whisper of allspice adds just enough warmth to keep things interesting without overwhelming the freshness. The whole thing comes together with nothing more than boiling water and a bowl — no stovetop hovering required. Because every ingredient here is straightforward and plant-based, there's no need to scan labels or worry about hidden nut additions sneaking into your meal. It travels well, tastes even better after the flavors meld, and works equally well as a light lunch, a potluck contribution, or a side alongside grilled proteins.
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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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