MSG Free Classic Bulgur Salad
This bright, herby grain salad is everything a warm-weather dish should be — fresh, satisfying, and packed with real flavor from ingredients you can actually see and name. Tender bulgur soaks up a simple dressing of fresh lemon juice and extra-virgin olive oil, creating a base that's light but substantial enough to stand on its own. Crisp cucumber, juicy Roma tomatoes, and a generous handful of both flat-leaf parsley and fresh mint bring color and a clean, garden-forward taste to every forkful. A whisper of allspice adds just enough warmth to make the whole thing feel a little unexpected without veering into complicated territory. Because every ingredient here is whole and straightforward, there's no need to scrutinize labels or worry about hidden flavor enhancers sneaking into your bowl. The seasoning comes entirely from salt, lemon, and those fragrant fresh herbs — nothing processed, nothing artificial. It's the kind of recipe that proves simple food done well is always the most craveable. Make it ahead and let it chill slightly before serving, and the flavors only get better as everything melds 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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