Mediterranean Bulgur Salad
A bright, crunchy salad made with bulgur, fresh vegetables, and a lemon-olive oil dressing, perfect for weeknight dinners and potlucks.
Ingredients
For the salad
- 1 cup bulgur wheat (fine or medium grind) To be rinsed before cooking.
- 2 cups water For cooking bulgur.
- 1 small cucumber, diced English cucumber works well.
- 1 medium bell pepper, diced Red or orange for sweetness.
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped Or use scallion for milder flavor.
- 1/4 cup fresh parsley, chopped Flat-leaf preferred.
For the dressing
- 1/4 cup fresh lemon juice About 1–2 lemons.
- 2 tablespoons olive oil Extra virgin for flavor.
- to taste Salt and pepper For seasoning.
Instructions
Preparation
- Rinse the bulgur under cold running water briefly to remove dust.
- In a medium pot combine 1 cup bulgur and 2 cups water. Bring to a boil.
- Reduce heat to a low simmer, cover, and cook for 12–15 minutes until tender (check at 12 minutes).
- Drain any excess water and spread the bulgur on a tray to cool and stop cooking — fluff with a fork.
Assembly
- In a large bowl, add the cooled bulgur and fold in diced cucumber, bell pepper, halved cherry tomatoes, chopped red onion, and parsley.
- Whisk together lemon juice, olive oil, salt, and pepper in a small bowl. Taste and adjust acidity or salt.
- Pour the dressing over the salad and toss gently to combine.
- Serve immediately or refrigerate to let flavors meld for at least 15–30 minutes.
Notes
Store leftovers in an airtight container for up to 3–4 days. The vegetables may soften over time. Cool the cooked bulgur quickly before refrigerating and avoid keeping the dressed salad at room temperature for more than 2 hours.