Ginger 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 soaks up a simple lemon and olive oil dressing, then gets folded together with crisp cucumber, juicy Roma tomatoes, fresh parsley, and cool mint for a bowl that's as satisfying as it is refreshing. The whole thing comes together with pantry staples and a handful of fresh produce — no stovetop required beyond boiling water. For anyone navigating a sensitivity to ginger, this recipe is a genuinely easy win because every single ingredient is naturally free of it, with no workarounds or substitutions needed. The optional allspice adds a subtle warmth that rounds out the lemon without any heat or spice that could cause concern. It works beautifully as a light lunch on its own, a side alongside grilled proteins, or a make-ahead dish that actually improves as it sits and the flavors meld together.
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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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