Easy Bulgur Salad

4.50 from 12 votes

If you’re looking for an easy and delicious summer recipe that’s as fresh and refreshing as it gets, then you have to try this Easy Bulgur Salad. It’s the perfect summer go-to.

Prep Time15

Cook Time25

Total Time40

Course: Lunch, Salad

Cuisine: American

Keyword: bulgur salad recipe

Servings: servings

Calories: 241kcal

Author: Tania Sheff

Ingredients

¾ cup bulgur
½ tsp. sea salt
1 cup boiling water
2 medium cucumbers, diced
1 medium bell pepper, diced
¼ medium red onion, diced
¼ cup chopped parsley
¼ cup chopped chives

For the Dressing

¼ cup lemon juice
¼ cup olive oil
1 large garlic clove, minced
½ tsp. cumin powder
¾ tsp. sea salt or to taste
¼ tsp. pepper or to taste

Instructions

In a bowl, add the bulgur and salt. Pour boiling water over them and cover the bowl with plastic wrap. Let sit for about 25 minutes.
While that is going on, place all of the dressing ingredients into a small lidded jar and shake vigorously to combine.
Fluff the bulgur with a fork and then place it in a large mixing bowl. Add the cucumbers, onion, bell pepper, parsley, and chives.
Pour the dressing over everything and stir well to combine. Serve.

Video

Notes

Variations to this Recipe

Substitute other dressings. This versatile salad is also great with dressings like balsamic vinaigrette, ranch, oil and red wine vinegar, Russian, and Italian.
Use different veggies. You can also make this salad with any seasonal vegetables you come across, including banana peppers, olives, scallions, shallots, carrots, celery, or zucchini.
Add some other proteins. Make this an even more filling dish with the addition of diced chicken breast, ahi tuna slices, flank steak, crab meat, fried tofu, or grilled shrimp.
Substitute grains. Besides bulgur, you can also make this salad with quinoa, rice, sorghum, millet, or farro. It will have slightly different flavors, textures, and health benefits, but they will all make for a great salad.

How to store it

You can store any leftover Bulgur Salad in an airtight or covered container in the refrigerator for up to 3 days. The salad may get soggy as it sits in the dressing, so eating it sooner is always better.

Nutrition