Chicken Free Classic Bulgur Salad
This grain-based salad is bright, herby, and deeply satisfying — the kind of dish that earns a permanent spot in your weeknight rotation. Fluffy bulgur soaks up a generous hit of fresh lemon juice and extra-virgin olive oil, creating a tangy, rich base that ties everything together beautifully. Crisp cucumber, juicy Roma tomatoes, and a double punch of flat-leaf parsley and fresh mint make every forkful feel clean and vibrant. The scallion greens add a gentle bite without overpowering the other flavors, and a whisper of allspice gives the whole bowl a subtle warmth that keeps you coming back for more. Because every ingredient here is whole and plant-based, there's zero guesswork about hidden animal proteins or cross-contact — what you see is exactly what you get. It works equally well as a standalone lunch or as a generous side alongside roasted vegetables or a mezze spread. Make it ahead and let it chill slightly in the fridge — the flavors only get better as they meld.
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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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