Mustard Free Classic Bulgur Salad
This grain salad is bright, herby, and deeply satisfying — the kind of dish that looks impressive on the table but comes together with almost no effort. Tender bulgur soaks up a simple dressing of fresh lemon juice and extra-virgin olive oil, giving every bite a clean, citrusy backbone. Crisp cucumber, juicy Roma tomatoes, scallion greens, and generous handfuls of flat-leaf parsley and mint keep things fresh and vibrant from the first forkful to the last. A pinch of allspice is optional, but it adds a subtle warmth that makes the whole bowl feel a little more special. Many packaged grain salads and bottled dressings sneak in condiments or spice blends that can be a real problem for anyone avoiding mustard, but this recipe keeps the ingredient list completely transparent — nothing hidden, nothing processed. The dressing is just lemon and olive oil, so you're fully in control of every component. It's a naturally safe, crowd-pleasing option that doesn't ask you to compromise on flavor to stay within your dietary needs. Serve it at room temperature for a weeknight side or chill it briefly for a refreshing addition to any spread.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!