Bulgur Salad
Make this quick and healthy Bulgur Salad with fresh herbs and vegetables. Ready in just 15 minutes - perfect Mediterranean-inspired grain salad for summer meals.
Equipment
- large heatproof bowl
- measuring cups
- measuring spoons
- knife
- cutting board
- fork
Ingredients
Salad Base
- 1 cup fine or medium bulgur wheat
- 1.5 cups boiling water
- 0.5 tsp salt
- 2 tbsp olive oil
- 2 tbsp lemon juice, freshly squeezed
Vegetables and Herbs
- 0.5 cup cucumber, finely diced
- 0.5 cup cherry tomatoes, quartered
- 0.25 cup red onion, finely chopped
- 0.25 cup fresh parsley, finely chopped
- 0.25 cup fresh mint, finely chopped
Instructions
- Place the bulgur wheat in a large heatproof bowl and pour the boiling water over it. Stir in the salt, cover the bowl with a lid or plate, and let it sit for 15 minutes until the bulgur is tender and has absorbed all the water.
- Fluff the cooked bulgur with a fork to separate the grains, then drizzle with olive oil and lemon juice. Toss gently to combine.
- Add the diced cucumber, quartered cherry tomatoes, chopped red onion, parsley, and mint to the bowl. Stir gently until all ingredients are evenly distributed.
- Taste the salad and adjust seasoning with more salt, lemon juice, or olive oil if needed.
- Serve immediately, or refrigerate for up to 2 hours to let the flavors meld.
Notes
Serve immediately, or refrigerate for up to 2 hours to let the flavors meld.