Bulgur Salad
A healthy, make-ahead salad featuring tender bulgur, fresh vegetables, and a light dressing.
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.
Notes
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. Best served chilled.