Gluten Free Classic Bulgur Salad

Total time40 min

Prep time20 min

Cook time0 min

Bright lemon juice and good olive oil soak into warm grains, then get folded together with seeded Roma tomatoes, crisp English cucumber, and a generous mix of scallions, parsley, and mint for a salad that tastes like summer in every bite. A touch of ground allspice adds a warm, slightly earthy note that plays beautifully against all that fresh herb brightness. Letting the grains steam under a cover until tender keeps the texture light and fluffy rather than mushy, and a short rest at room temperature lets all those flavors meld before serving. It's endlessly adaptable, holds up well in the fridge, and makes a satisfying side or light lunch on its own. This one's a genuinely solid pick for a gluten free table, no asterisks needed.

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Ingredients

4 servings

1 cup medium bulgur
RiceSelect TriColor Quinoa In Jar - 22 Oz Natures Earthly Choice Organic Quinoa Premium - 12 Oz Bob's Red Mill Organic Whole Grain Gluten Free Quinoa - 26 Oz Bob's Red Mill Organic Tri Color Quinoa Grain - 13 Oz truRoots Certified USDA Organic Non GMO Project Verified Organic Quinoa - 12 Oz
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Chef's tip
Cook the same dry amount of quinoa separately per its package and skip the recipe's step for soaking or simmering the bulgur; add the cooked quinoa wherever the bulgur goes.
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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