Paraben Free Classic Bulgur Salad
This bright, herb-forward grain salad is the kind of dish that earns a permanent spot in your weekly rotation. Fluffy bulgur soaks up a simple dressing of fresh lemon juice and extra-virgin olive oil, creating a base that's light yet satisfying. Crisp cucumber, juicy Roma tomatoes, and a generous handful of both flat-leaf parsley and fresh mint bring color and a clean, garden-fresh flavor to every bite. The whole thing comes together with nothing but whole, recognizable ingredients — no preservatives, no synthetic additives, no label-reading required. That matters more than people realize, since parabens and similar compounds can sneak into packaged foods through preservatives and artificial flavorings that you'd never expect. Here, every component is straightforward and naturally derived, so you can eat with complete confidence. A pinch of allspice adds a subtle warmth that ties everything together and makes this feel just a little more special than your average grain bowl.
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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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