Soy Free Classic Bulgur Salad
This bright, herb-forward grain salad is the kind of dish that earns a permanent spot in your weeknight rotation. Juicy Roma tomatoes, crisp English cucumber, and a generous handful of both flat-leaf parsley and fresh mint give every forkful a clean, garden-fresh punch. A squeeze of lemon and a drizzle of good extra-virgin olive oil tie it all together without any fuss. The bulgur is simply soaked in boiling water rather than cooked on the stove, which means minimal effort and a perfectly tender, slightly chewy grain every time. Soy is one of those sneaky ingredients that turns up in dressings, marinades, and packaged grain mixes, but every component here is straightforwardly whole and plant-based — nothing processed, nothing hidden. A pinch of ground allspice is optional but adds a subtle warmth that makes the salad feel a little more special. It's equally at home as a light lunch on its own or as a side alongside grilled proteins or roasted vegetables.
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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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