Tree Nut Free Classic Bulgur Salad
This bright, herby grain salad is the kind of dish that looks impressive on a table but comes together with almost no effort. Bulgur soaks up boiling water right in the bowl, no stovetop required, and once it's fluffed and dressed with fresh lemon juice and good olive oil, it becomes the perfect base for everything piled on top. Crisp cucumber, juicy Roma tomatoes, a generous heap of flat-leaf parsley and fresh mint, and a whisper of allspice give it that unmistakably fresh, Middle Eastern-inspired flavor that keeps people going back for seconds. Every single ingredient here is naturally free from tree nuts — no swaps needed, no label-scanning required, just clean, wholesome produce and pantry staples working together beautifully. The dressing is as simple as it gets: lemon, olive oil, salt, and pepper, but the ratio makes the whole salad sing. It's equally at home as a light lunch on its own or alongside grilled proteins and roasted vegetables at a bigger spread. Make it ahead and let it chill slightly before serving — the flavors only get better as they meld.
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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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