Eggless Classic Bulgur Salad
This bright, herby grain salad is the kind of dish that earns a permanent spot in your weekly rotation. Tender bulgur soaks up a zippy lemon and olive oil dressing, then gets loaded with crisp cucumber, juicy Roma tomatoes, fresh parsley, and cooling mint — every bite is clean, vibrant, and satisfying. The whole thing comes together without a single egg in sight, which means it's naturally safe for anyone avoiding them without any ingredient swaps or workarounds required. A pinch of allspice is optional but adds a subtle warmth that makes the flavor feel a little more complex and unexpected. Because the dressing gets tossed into the warm bulgur first, the grains absorb all that brightness before the vegetables even go in — a small step that makes a big difference. It works beautifully as a light lunch, a side for grilled proteins, or a make-ahead dish that holds up well in the fridge.
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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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