Pistachio 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 base that's nutty, tangy, and deeply satisfying. Crisp cucumber, juicy Roma tomatoes, and a double punch of flat-leaf parsley and fresh mint make every forkful feel clean and vibrant. A whisper of allspice is optional but adds a subtle warmth that takes the whole bowl somewhere special. Because the ingredient list is built entirely around grains, vegetables, citrus, and herbs, there's no need to scan labels or worry about cross-contact with tree nuts — everything here is straightforward and naturally safe. The technique is just as approachable: boiling water does the heavy lifting while the bulgur steams to a perfect tender-chewy texture, and the rest is just chopping and folding. It's equally good served right away or after a short chill in the fridge, making it a reliable option for meal prep, potlucks, or a simple lunch alongside grilled protein.
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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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