Emulsifier 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 soaked in boiling water forms the base, then gets tossed with fresh lemon juice and extra-virgin olive oil while still warm so every grain drinks up that tangy, grassy flavor. Finely diced Roma tomatoes, crisp English cucumber, and a generous handful of both flat-leaf parsley and fresh mint make each forkful feel alive and garden-fresh. A pinch of allspice is optional but adds a subtle warmth that takes the whole thing somewhere unexpected. What makes this recipe so clean is how straightforward the ingredient list really is — nothing processed, nothing packaged, no dressings or condiments that might sneak in unwanted additives. Every component is whole and recognizable, which is exactly what you want when you're trying to avoid emulsifiers that tend to hide in bottled dressings, flavored oils, and pre-made sauces. The lemon-and-olive-oil dressing here is mixed from scratch in seconds and coats the salad beautifully without any help from stabilizers or lecithins. It works just as well served at room temperature straight from the bowl as it does after a short chill in the fridge, making it an easy make-ahead option for lunches or a crowd-pleasing side at the dinner table.
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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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