Shellfish Free Classic Bulgur Salad
This bright, herby grain salad is the kind of dish that looks impressive on the table but comes together with almost no effort. Tender bulgur soaks up a zippy lemon and olive oil dressing, then gets folded with crisp cucumber, juicy Roma tomatoes, fresh parsley, and cooling mint for a combination that feels genuinely refreshing. A pinch of allspice is optional, but it adds a subtle warmth that makes the whole bowl taste a little more complex. Every single ingredient here is plant-based and naturally free from any seafood concerns, so there's no label-reading required — just straightforward, clean cooking. The scallion greens keep the flavor bright without being too sharp, and the balance of acid, oil, and fresh herbs means this salad holds up beautifully whether you serve it right away or let it chill for a bit. It works as a light lunch on its own, a side alongside grilled proteins, or a make-ahead dish for gatherings where you want something crowd-pleasing and fuss-free.
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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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