Yeast Free Classic Bulgur Salad
This bright, herb-forward grain salad is the kind of dish that looks impressive on the table but comes together with almost no effort. Bulgur is simply soaked in boiling water rather than fermented or leavened, making it a naturally yeast-free grain that needs zero special sourcing or substitutions. Once the grains absorb the water and cool down, they become the perfect base for crisp cucumber, juicy Roma tomatoes, and a generous handful of fresh parsley and mint. A squeeze of lemon and a drizzle of extra-virgin olive oil tie everything together with a clean, tangy brightness that makes each bite feel refreshing. The optional pinch of allspice adds a subtle warmth that elevates the whole bowl without overpowering the fresh herbs. It works equally well as a light lunch on its own or as a vibrant side alongside grilled proteins or roasted vegetables. Make it ahead and let it chill slightly — the flavors only get better as everything melds together.
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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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