Honey Free Classic Bulgur Salad
Bright, herby, and satisfying in every forkful, this bulgur salad is the kind of dish that earns a permanent spot in your weeknight rotation. Tender wheat grains soak up a simple lemon and olive oil dressing, then get tossed with crisp cucumber, juicy Roma tomatoes, scallion greens, and a generous heap of fresh parsley and mint — the result is clean, vibrant flavor with real texture. Many store-bought grain salads and bottled dressings sneak in sweeteners like honey or agave, so making this one from scratch puts you fully in control of every ingredient. The technique here is beautifully low-effort: boiling water does all the cooking work while you prep the vegetables, and the warm bulgur absorbs the dressing before everything comes together in one bowl. A pinch of allspice is optional but adds a subtle warmth that makes the whole salad feel a little more complex without any extra fuss. It works equally well as a light lunch, a side for grilled proteins, or something to meal-prep ahead and pull from the fridge throughout the week.
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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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