Nitrate & Nitrite Free Classic Bulgur Salad
This grain salad is bright, herby, and deeply satisfying — the kind of dish that tastes like it took far more effort than it actually did. Fluffy bulgur soaks up a simple dressing of fresh lemon juice and extra-virgin olive oil, creating a base that's nutty and light at the same time. Crisp cucumber, juicy Roma tomatoes, fresh parsley, and mint bring color and a clean, garden-fresh flavor to every forkful, while the scallion greens add a gentle bite without overpowering the herbs. A pinch of allspice is optional but worth trying — it adds a subtle warmth that makes the whole bowl feel a little more complex. Every single ingredient here is naturally free of cured meats, processed additives, and preservatives, so there's no label-reading required and no hidden ingredients to worry about. It works beautifully as a make-ahead side, and the flavors only get better as everything melds together in the fridge.
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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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