Artificial Flavors Free Classic Bulgur Salad
Bright, herby, and satisfying, this bulgur salad is the kind of dish that earns a permanent spot in your weeknight rotation. Every ingredient here is exactly what it sounds like — whole grains, fresh vegetables, real lemon juice, and garden herbs — so there's nothing synthetic hiding in the bowl. That matters more than you'd think, because plenty of packaged grain salads and dressings sneak in artificial flavor compounds to mimic the brightness that fresh lemon and good olive oil deliver naturally. Here, the flavor comes entirely from chopping, squeezing, and tossing real food together. The parsley and mint do serious heavy lifting, giving the salad a clean, almost effervescent quality that no lab-made flavoring could replicate. A pinch of allspice adds a subtle warmth that ties everything together without tipping into anything processed or unfamiliar. It's the kind of recipe you can feel genuinely good about serving, knowing every bite is as honest as the ingredients list.
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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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