Turmeric Free Classic Bulgur Salad
This bright, herby grain salad is the kind of dish that earns a permanent spot in your weeknight rotation. Nutty bulgur soaks up a simple lemon and olive oil dressing, then gets folded together with crisp cucumber, juicy Roma tomatoes, fresh parsley, and mint for a bowl that tastes clean and satisfying all at once. The scallion greens add a gentle bite without overpowering the herbs, and a whisper of allspice in the background gives the whole thing unexpected depth. For anyone navigating a low-spice or spice-sensitive diet, this recipe is a natural fit — every ingredient is straightforward, and the flavor comes entirely from fresh produce, citrus, and good olive oil rather than complex spice blends. Avoiding certain warming spices can sometimes feel like you're giving up bold flavor, but this salad proves that lemon juice and a generous handful of herbs can do all the heavy lifting. It comes together with almost no active cooking, just a quick soak and a gentle toss, making it as practical as it is delicious. Serve it at room temperature alongside grilled protein or pack it up for lunch the next day — it holds up beautifully.
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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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