Vibrant Bulgur Salad
A refreshing and bright salad featuring chewy bulgur, crisp vegetables, and a zesty lemon-olive oil dressing, perfect for warm days or meal prep.
Ingredients
Main Ingredients
- 1 cup bulgur Fine or medium works best for quick soaking
- 2 cups water
- 1/2 cup cherry tomatoes, halved
- 1 large cucumber, diced
- 1 large bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped Fresh herbs are recommended
- 1/4 cup fresh mint, chopped Can substitute with cilantro if preferred
Dressing
- 1/4 cup olive oil
- Juice of 1 lemon lemon juice Fresh juice gives the cleanest flavor
- to taste salt and pepper Adjust seasoning as necessary
Instructions
Preparation
- Rinse the bulgur under cold water briefly to remove any dust.
- Bring 2 cups of water to a boil in a small pot. Add the bulgur, remove the pot from heat, cover, and let sit for 15-20 minutes until the water is absorbed.
- Fluff the bulgur with a fork and let cool to room temperature.
- Meanwhile, chop the cherry tomatoes, cucumber, bell pepper, red onion, parsley, and mint. Place them in a large mixing bowl.
Making the Dressing
- In a small bowl, whisk together the olive oil, lemon juice, a pinch of salt, and a few grinds of black pepper. Taste and adjust seasoning.
Combining the Salad
- Add the cooled bulgur to the vegetables. Pour the dressing over the salad and toss gently until evenly coated.
- Serve chilled or at room temperature. If time allows, refrigerate for 30 minutes for flavors to meld.
Notes
The salad can be refrigerated for up to 3-4 days. For best texture, add delicate fresh herbs or cheese just before serving. Avoid freezing the salad.