Bulgur Salad

5 from 1 vote

This Bulgur Salad combines cooked bulgur with crunchy cucumbers, sweet bell peppers, dried apricots, and salty pistachios, all tossed in a bright lemon-mint dressing.

Prep Time25

Bulgur Soaking and Cooling Time1

Total Time1 25

Course: Dinner, Salad, Vegetarian

Cuisine: American, Healthy, Vegetarian

Keyword: bulgur salad, bulgur salad recipe

Servings: servings

Author: Chelsea Lords

Cost: $8.20

Equipment

Small blender or food processor

Ingredients

3/4 cup fine bulgur wheat see note 1
3/4 teaspoon salt
1 red bell pepper diced
2 cups diced cucumber see note 2
1/2 cup chopped dried apricots
1/2 cup finely chopped fresh parsley
1/2 cup finely chopped green onions
1/2 cup chopped pistachios see note 3
1 (0.75-ounce) packet fresh mint leaves divided
1/2 cup crumbled feta cheese or goat cheese

Dressing

1/3 cup olive oil
2 lemons
1 tablespoon honey
2 teaspoons Dijon-style mustard
1-1/2 teaspoons minced garlic
1/4 teaspoon salt
1/8 teaspoon pepper

US - Metric

Instructions

Zest lemons with a zester to get 1 teaspoon zest. Juice the lemon using a citrus juicer to get 1/3 cup lemon juice. Set aside.
Boil 1-1/4 cups of water in a small pot. In a large bowl, combine bulgur with 3/4 teaspoon of salt. Pour the boiling water over the bulgur, stir, and cover tightly with plastic wrap. Let it sit for 15–25 minutes until the water is absorbed. Fluff with a fork and cool to room temperature. If you’re short on time, you can chill it in the fridge. This step can also be done a day in advance for easier salad assembly.
In a small blender or food processor, add 1/4 cup packed mint, olive oil, lemon juice and zest, honey, Dijon-style mustard, minced garlic, salt, and pepper. Blend just until smooth. Keep in the fridge until ready to use.
To the cooled bulgur, add red pepper, cucumbers, dried apricots, parsley, green onions, and pistachios and mix. Chop about 1/2 cup of mint and mix it in. Drizzle on half the dressing and gently toss. Add the remaining dressing to taste—I’m a fan of using it all. If you have time, chill the salad for 15–20 minutes. Just before serving, toss again and add optional feta cheese.

Video

Notes

Note 1: There are different varieties of bulgur, but only fine bulgur works with this method. It also provides the best salad texture. Fine bulgur can be hard to find in mainstream grocery stores, so I typically order it online. Alternatively, use quinoa or small couscous instead.

Note 2: Regular cucumbers are too watery and lack flavor. Use English or Persian cucumbers, sometimes labeled as mini or salad cucumbers. You’ll need 1 large English cucumber or 4–5 small salad cucumbers.

Note 3: Save time and your fingers by purchasing shelled pistachios. I love roasted and lightly salted pistachios for more flavor without extra effort.

Note 4: If you don’t have garden-fresh mint, a 3/4-ounce packet is perfect for this salad and dressing.

Storage: Store the salad in an airtight container for 2–3 days. Since bulgur absorbs the dressing, stir well before serving and adjust seasoning or add a squeeze of lemon if needed. This salad does not freeze well.

Nutrition