Low Sugar 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 drizzle of fresh lemon juice and extra-virgin olive oil, creating a tangy, savory base that lets every other ingredient shine. Crisp cucumber, juicy Roma tomatoes, and a double hit of fresh parsley and mint make each forkful feel clean and vibrant without any sweetness needed — because none is added. That's actually the beauty here: every bit of flavor comes from real, whole ingredients, so there's nothing hidden in the dressing and no label-reading required. A pinch of allspice is optional but worth it, adding a subtle warmth that makes the whole bowl feel a little more complex. It travels well and tastes even better after the flavors have had a few minutes to meld, making it a reliable choice for lunches, potlucks, or a simple 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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