Citric Acid Free Classic Bulgur Salad
Fresh herbs, crisp cucumber, juicy Roma tomatoes, and tender bulgur come together in a salad that feels light and vibrant without relying on anything processed or packaged. The bulgur is simply soaked in boiling water until perfectly tender, which means no cooking fuss and no hidden additives sneaking into your bowl. Real squeezed lemon juice provides the bright, tangy lift here — a natural source of acidity that works beautifully for anyone navigating sensitivities to manufactured citric acid, which is typically derived through a fermentation process and found in countless packaged foods. A generous handful of flat-leaf parsley and fresh mint gives every bite an herby punch that makes this salad taste genuinely alive. Extra-virgin olive oil ties everything together with a rich, fruity depth that balances the brightness of the lemon and the cool crunch of the vegetables. A whisper of allspice is optional but adds a subtle warmth that makes the whole dish feel a little more special. This is the kind of recipe you'll come back to again and again — simple enough for a weeknight, impressive enough to bring to a gathering.
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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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