Sesame Free Classic Bulgur Salad
This bright, herby grain salad is the kind of dish that earns a permanent spot in your weekly rotation. Fluffy bulgur soaks up a simple lemon and olive oil dressing, then gets folded together with crisp cucumber, juicy Roma tomatoes, fresh parsley, and mint for a combination that's cooling, satisfying, and full of texture. The whole thing comes together with just a bowl and some boiling water — no stovetop required. For anyone navigating sesame allergies or sensitivities, this recipe is a genuine win because it skips the tahini that shows up in so many similar grain salads, relying instead on good olive oil and bright lemon juice to carry the flavor. The optional pinch of allspice adds a subtle warmth that takes the whole bowl somewhere a little unexpected. It's equally at home as a light lunch on its own, a side alongside grilled proteins, or a make-ahead dish that actually gets better as it sits.
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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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