Turkey Free Classic Bulgur Salad
This vibrant grain salad is everything a warm-weather dish should be — bright, fresh, and deeply satisfying without requiring a single burner beyond boiling water. Nutty bulgur soaks up a generous drizzle of lemon juice and extra-virgin olive oil, creating a tangy, silky base that carries every other ingredient beautifully. Crisp cucumber, juicy Roma tomatoes, and a double hit of fresh herbs — flat-leaf parsley and mint — give each forkful real complexity and color. A whisper of allspice is optional but worth it, adding a subtle warmth that makes the whole bowl feel a little more special. Because this recipe is built entirely around whole grains, vegetables, and pantry staples, there's no need to scrutinize deli labels or worry about hidden poultry-based broths or additives sneaking in. It comes together with minimal effort and actually improves as it sits, making it a smart choice for meal prep, potlucks, or a quick weeknight side.
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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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