Bulgur Salad
I first made this bulgur salad on a hot summer evening when the oven felt like the enemy. It’s a simple, bright salad of tender bulgur studded with cucumber, tomatoes, onion and parsley, dressed with olive oil and lemon. It’s the kind of recipe I reach for when I want something healthy, no-fuss, and make-ahead ready for picnics or a light weeknight supper. If you like crisp, herb-forward salads, this one delivers.
Why you’ll love this dish
This bulgur salad is quick, forgiving, and deliciously seasonal. It uses pantry staples and a short soaking step instead of active stovetop cooking, which keeps it low-effort. The texture is pleasantly chewy from the bulgur with a pop of freshness from cucumber and tomato; the lemon and olive oil tie everything together without being heavy.
“A perfect no-cook side — bright, filling, and makes enough for leftovers that actually taste better the next day.”
This is a great recipe when you want:
- A healthy make-ahead side for BBQs or potlucks.
- A budget-friendly vegetarian main with added chickpeas or feta.
- A quick lunch you can prep in about 20 minutes of hands-on time.
If you’re comparing salads, it’s lighter than mayonnaise-based options and more substantial than a green salad — a good in-between. For another easy make-ahead option in the same vein, try this egg salad.
Step-by-step overview
Before you begin, here’s what happens in plain terms:
- Soak the bulgur in boiling water for about 15 minutes so the grains soften without simmering on the stove.
- Fluff and cool the bulgur so it doesn’t wilt the vegetables.
- Chop the cucumber, tomato, onion and parsley, then toss them into the cooled bulgur.
- Dress with olive oil, lemon juice, salt and pepper, then refrigerate briefly or serve chilled.
This sets expectations: there’s no sautéing, most work is chopping, and the bulk of the time is passive while the bulgur absorbs water.
What you’ll need
- 1 cup bulgur
- 2 cups boiling water
- 1/2 cup diced cucumber (seeded if watery)
- 1/2 cup diced tomatoes (ripe but firm)
- 1/4 cup finely chopped onion (red or white)
- 1/4 cup chopped parsley (flat-leaf preferred)
- 1/4 cup olive oil
- Juice of 1 lemon (about 2–3 tbsp)
- Salt and pepper to taste
Notes and substitutions:
- Use fine or medium bulgur for quickest soak; coarse will need a longer soak or brief simmer.
- Swap lemon for 2 tbsp red wine vinegar if you prefer.
- Add 1/4 cup crumbled feta for creaminess, or 1/2 cup cooked chickpeas for protein.
- For a crunchy twist, stir in toasted pine nuts or chopped walnuts.
Step-by-step instructions
- Place the bulgur in a large heatproof bowl. Pour 2 cups of boiling water over it. Cover tightly and let sit for about 15 minutes, until the water is absorbed and the grains are tender.
- Fluff the bulgur with a fork to separate the grains. Let it cool to room temperature — this prevents the vegetables from wilting.
- In a large mixing bowl combine the cooled bulgur, diced cucumber, diced tomatoes, chopped onion, and parsley. Mix gently.
- Drizzle with olive oil and squeeze in the lemon juice. Season with salt and freshly ground pepper. Taste and adjust acidity or salt as needed.
- Toss everything until evenly coated. Chill for at least 20 minutes or serve immediately at room temperature. Serve cold or slightly chilled.
Best ways to enjoy it
This salad is extremely versatile. Serve it as:
- Part of a mezze spread alongside hummus, olives and pita.
- A side with grilled chicken, fish, or lamb.
- A base for a grain bowl—top with roasted vegetables and a dollop of yogurt.
- A picnic-ready salad that travels well when chilled in a sealed container.
For a light lunch plate, pair with crusty bread and olives, or serve inside pita pockets with a spoonful of tzatziki. If you want a sweeter contrast, try it next to fruit-forward desserts or a creamy ambrosia — a fun pairing idea is this ambrosia salad.
Storage and reheating tips
- Refrigerate leftovers in an airtight container within two hours of serving. Properly stored, the salad will keep 3–4 days.
- There’s no reheating needed — it’s best served chilled or at room temperature. If the salad seems dry after refrigeration, stir in an extra teaspoon or two of olive oil and a squeeze of lemon.
- Freezing is not recommended; cucumbers and tomatoes become mushy after thawing. For longer storage, freeze any cooked additions you might mix in (chickpeas, roasted peppers) separately.
Food safety tip: keep the salad below 40°F in the fridge and toss if left out over 2 hours in warm weather.
Helpful cooking tips
- Use the right bulgur: fine/medium varieties soften quickly with hot water. If you only have coarse bulgur, use 2 cups simmering water and cover, or extend the soaking time.
- Drain watery vegetables: slice cucumbers and lay them on paper towels to wick away excess moisture, or use a spoon to scoop seeds from tomatoes. This prevents a soggy salad.
- Bring bright flavor: always taste for salt and acid. A little more lemon or a pinch of salt can lift the whole salad.
- Chop uniformly: small, even dice gives consistent texture and easier eating.
- Make-ahead: flavor improves after a few hours in the fridge, so make it the night before for gatherings. For more crisp-vegetable salads, see this apple cucumber salad for ideas on keeping crunch.
Creative twists
- Mediterranean: add roasted red peppers, crumbled feta and a drizzle of balsamic.
- Protein boost: fold in 1 cup cooked chickpeas or grilled shrimp to make it a main.
- Herby bright: add mint and scallions with extra lemon for a pronounced freshness.
- Spicy: stir in a minced jalapeño or 1/2 tsp crushed red pepper flakes.
- Gluten-free swap: replace bulgur with cooked quinoa for a similar texture without gluten.
Your questions answered
Q: How long does this take to make?
A: Hands-on time is about 10–15 minutes (mostly chopping). Total time including soaking/cooling is around 25–30 minutes.
Q: Is bulgur gluten-free?
A: No — bulgur is made from wheat and contains gluten. Substitute cooked quinoa or buckwheat for a gluten-free version.
Q: Can I make this ahead for a party?
A: Yes. Make up to 24 hours in advance and chill. Add delicate herbs right before serving if you want them bright and green.
Q: Can I freeze the salad?
A: I don’t recommend freezing; the cucumber and tomato will become waterlogged after thawing. Freeze separate cooked components if needed.
Q: What type of bulgur is best?
A: Fine or medium bulgur works best for this quick-soak method. Coarse bulgur needs more time or a brief simmer.
Conclusion
This bulgur salad is a simple, adaptable dish that fits weeknight dinners, potlucks, and meal prep. If you enjoy make-ahead grain salads with bright flavors, you might also like the ideas in this Mediterranean-style recipe: Mediterranean Bulgur Salad Recipe – Fresh & Make-Ahead. For another tomato-and-cucumber-forward take with herbs, check this classic version: Bulgur Wheat Salad with Tomatoes, Cucumbers, Parsley, and Mint.
Enjoy it chilled, make it your own with add-ins, and remember — little adjustments to lemon and salt make the biggest difference.
Bulgur Salad
Ingredients
Main ingredients
- 1 cup bulgur Fine or medium for quickest soak; coarse will need a longer soak.
- 2 cups boiling water For soaking the bulgur.
- 1/2 cup diced cucumber Seeded if watery.
- 1/2 cup diced tomatoes Ripe but firm.
- 1/4 cup finely chopped onion Red or white.
- 1/4 cup chopped parsley Flat-leaf preferred.
Dressing
- 1/4 cup olive oil
- 1 each Juice of 1 lemon About 2–3 tablespoons.
- Salt and pepper To taste.
Instructions
Preparation
- Place the bulgur in a large heatproof bowl. Pour 2 cups of boiling water over it. Cover tightly and let sit for about 15 minutes, until the water is absorbed and the grains are tender.
- Fluff the bulgur with a fork to separate the grains. Let it cool to room temperature to prevent the vegetables from wilting.
- In a large mixing bowl, combine the cooled bulgur, diced cucumber, diced tomatoes, chopped onion, and parsley. Mix gently.
- Drizzle with olive oil and squeeze in the lemon juice. Season with salt and freshly ground pepper. Taste and adjust acidity or salt as needed.
- Toss everything until evenly coated. Chill for at least 20 minutes or serve immediately at room temperature. Serve cold or slightly chilled.
