Rice Free Classic Bulgur Salad
Bulgur is the star here — a nutty, chewy whole grain that soaks up bright lemon juice and grassy olive oil like a dream. While rice-based grain salads are everywhere, this one leans on cracked wheat for a heartier texture that holds its own against crisp cucumber, juicy Roma tomatoes, and a generous handful of fresh parsley and mint. The combination of scallion greens, a squeeze of lemon, and a whisper of allspice gives every forkful a clean, herby lift that feels both refreshing and deeply satisfying. Because bulgur simply steeps in boiling water rather than requiring any special cooking equipment, the whole process is low-effort and nearly hands-off. Once the grains cool and everything gets folded together, the flavors meld beautifully — making it just as good straight from the bowl as it is after a short rest in the fridge. It's the kind of salad that works as a light lunch, a vibrant side dish, or a make-ahead option for busy weeknights.
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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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