Xanthan Gum Free Classic Bulgur Salad
Bright, herby, and deeply satisfying, this bulgur salad is the kind of dish that earns a permanent spot in your weeknight rotation. Fluffy grains soaked in boiling water absorb a generous hit of fresh lemon juice and extra-virgin olive oil while still warm, which means every bite is seasoned all the way through. Crisp cucumber, juicy Roma tomatoes, scallion greens, and a full cup of flat-leaf parsley bring freshness and crunch, while fresh mint and a whisper of allspice give it that unmistakable, aromatic lift. The good news for anyone avoiding thickeners and stabilizers is that this recipe is naturally free of them — no processed dressings, no packaged shortcuts, just whole ingredients doing all the work. Bulgur itself is a minimally processed grain that needs nothing more than hot water and time to become tender, so there is nothing hidden in the method or the ingredient list. You can serve it right away at room temperature or let it chill briefly in the fridge, where the flavors only get better as they meld together. It is the kind of clean, vibrant salad that tastes like it took far more effort than it actually did.
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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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