Vegan Classic Bulgur Salad
This bright, herb-forward grain salad is everything you want in a warm-weather dish — fresh, satisfying, and packed with flavor from every single bite. Boiling water does all the heavy lifting to cook the bulgur, so there's no stovetop fuss, just a quick soak and a fluff with a fork. The combination of flat-leaf parsley, fresh mint, lemon juice, and olive oil gives it that clean, vibrant backbone that makes the whole bowl sing. Finely diced Roma tomatoes and English cucumber add juicy crunch, while the scallion greens keep things light and a little sharp in the best way. A pinch of allspice is optional, but if you have it on hand, it adds a subtle warmth that takes the whole thing somewhere unexpected. Every ingredient here is naturally plant-based — no swaps needed, no compromises on taste. It works beautifully as a main or a side, and a short rest in the fridge before serving makes the flavors even more cohesive.
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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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