Vegetarian Classic Bulgur Salad
Fresh herbs are the real star here — a full cup of flat-leaf parsley and a generous handful of mint give every bite a bright, garden-forward punch that feels anything but heavy. The bulgur itself is beautifully simple to prepare: just a soak in boiling water, and those nutty grains come out tender with just enough chew to hold their own against the crisp cucumber and juicy Roma tomatoes. A generous drizzle of lemon juice and extra-virgin olive oil while the grain is still warm means the dressing soaks all the way in rather than just coating the surface. Scallion greens keep the onion flavor fresh and mild, and a pinch of allspice adds a subtle warmth that makes the whole bowl feel a little more complex without any extra effort. This is the kind of salad that actually gets better as it sits, making it a smart choice for meal prep or a make-ahead side for a crowd. Every ingredient is whole, plant-based, and easy to find, so there's no label-reading required — just straightforward, satisfying cooking from start to finish.
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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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