Gelatin Free Classic Bulgur Salad
This bright, herby grain salad is the kind of dish that looks impressive on the table but comes together with almost no effort. Bulgur soaks up boiling water right in the bowl, then gets tossed with fresh lemon juice and good olive oil while it's still warm — a simple trick that lets the grains absorb all that flavor before the vegetables even go in. Crisp cucumber, juicy Roma tomatoes, scallion greens, and a generous heap of flat-leaf parsley and fresh mint make every forkful taste clean and vibrant. A pinch of allspice adds a subtle warmth that ties everything together without overpowering the freshness. The whole thing is naturally free from any animal-derived setting agents or hidden additives — just whole grains, vegetables, and pantry staples you can trust. It works beautifully served at room temperature straight away, or chilled for a bit if you want something cool and refreshing. This is the kind of salad that disappears fast at a potluck and has everyone asking for the recipe.
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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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