Barley Free Classic Bulgur Salad
Bright, herby, and refreshingly light, this bulgur salad is the kind of dish that earns a permanent spot in your warm-weather rotation. Fluffy grains soak up a simple lemon and olive oil dressing, then get folded together with crisp cucumber, juicy Roma tomatoes, scallion greens, and generous handfuls of fresh parsley and mint — the result is vibrant and full of texture in every bite. A pinch of allspice is optional but adds a subtle warmth that makes the whole bowl feel a little more special. For anyone navigating a barley-free lifestyle, this recipe is naturally in the clear — bulgur is a wheat-based grain, so there's no need to scrutinize labels or swap anything out. The technique is wonderfully low-effort: just steep, fluff, dress, and fold. It holds up beautifully at room temperature, making it ideal for potlucks, meal prep, or a quick weeknight side that tastes like you put in far more effort than you actually did.
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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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