Bulgur Wheat Salad
A refreshing and bright salad made with bulgur wheat, fresh herbs, and vegetables, perfect for a light lunch or BBQ side dish.
Ingredients
Main ingredients
- 200 g fine bulgur (boulgour fin)
- 1 bunch flat-leaf parsley (persil plat) — finely chopped Curly parsley can be substituted.
- 1 bunch fresh mint (menthe fraîche) — finely chopped
- 2 spring onions (oignons nouveaux) — thinly sliced
- 3 vine tomatoes (tomates grappe) — diced small Drain excess seeds to prevent sogginess.
- 1 tablespoon lemon juice (1 c. jus de citron) Can substitute with red wine vinegar.
- 4 tablespoons extra virgin olive oil (4 c.s. huile d'olive) Adjust amount to taste.
- q.s. Salt and freshly ground black pepper Season to taste.
Instructions
Preparation
- Place the 200 g of fine bulgur in a large bowl. Pour boiling water over it so the grains are just covered. Let sit, undisturbed, for 15 minutes.
- While the bulgur cools, finely chop the parsley and mint. Thinly slice the spring onions and dice the tomatoes into small, even pieces.
- After the bulgur has absorbed the water and cooled slightly, fluff it gently with a fork to separate the grains.
- Add the chopped herbs, tomatoes, and spring onions.
- Drizzle 4 tablespoons of olive oil and 1 tablespoon of lemon juice over the mixture. Season with salt and freshly ground black pepper to taste.
- Toss gently until everything is evenly coated.
- Taste and adjust: add a pinch more salt or a squeeze more lemon if the salad needs brightness.
- Serve right away or chill for 30 minutes to meld flavors.
Notes
Refrigerate leftovers in an airtight container within two hours of making. The salad keeps well for 2–3 days but do not freeze finished salad. Bright herbs should be kept fresh for best flavor.