Celery Free Classic Bulgur Salad
This bright, herby grain salad is the kind of dish that earns a permanent spot in your weeknight rotation. Tender bulgur soaks up a generous hit of fresh lemon juice and extra-virgin olive oil, creating a base that's nutty, tangy, and deeply satisfying. Finely diced Roma tomatoes and English cucumber bring juicy crunch to every forkful, while a full cup of flat-leaf parsley and fresh mint keep things vibrant and aromatic. The scallion greens add a gentle bite without overpowering the other flavors, and a pinch of allspice gives the whole bowl a subtle warmth that feels quietly special. Because every ingredient here is a whole, straightforward pantry or produce item, there's no need to scrutinize labels for hidden additives or cross-contact concerns — what you see is exactly what you get. It comes together with nothing more than boiling water and a bowl, which makes it as practical as it is delicious. Serve it at room temperature straight away or let it chill briefly in the fridge for a refreshing cold salad that travels beautifully to picnics and potlucks.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!