BHA & BHT Free Classic Bulgur Salad
Bright, herby, and satisfying in every bite, this bulgur salad is the kind of dish that earns a permanent spot in your weeknight rotation. Tender grains soak up a simple dressing of fresh lemon juice and extra-virgin olive oil, then get folded together with crisp cucumber, juicy Roma tomatoes, scallion greens, and generous handfuls of flat-leaf parsley and mint. Every single ingredient here is whole and unprocessed, which means no synthetic preservatives like BHA or BHT hiding in packaged shortcuts — just real food doing all the work. That matters more than it might seem, since many store-bought grain salads and bottled dressings routinely rely on those additives to extend shelf life. A pinch of allspice is optional but adds a subtle warmth that makes the whole bowl feel a little more special. The technique is as low-effort as it gets: pour boiling water over the bulgur, let it absorb, then build the salad around it while everything is still slightly warm so the grains drink up the dressing. Serve it at room temperature for maximum flavor, or chill it briefly if you prefer something a little more refreshing.
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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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