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Bulgur Wheat Salad with Fresh Herbs and Lemon

Elina James
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Salads
Cuisine Mediterranean
Servings 6 servings
Calories 300 kcal

Ingredients
  

  • For the Salad:
  • 1 cup fine or medium bulgur wheat
  • 1 ½ cups boiling water
  • 1 cup chopped fresh parsley (flat-leaf preferred)
  • ½ cup chopped fresh mint leaves
  • 1 medium cucumber, diced
  • 1 cup cherry tomatoes, halved
  • ¼ cup finely chopped red onion or scallions
  • Salt and pepper to taste
  • For the Lemon Dressing:
  • ¼ cup extra virgin olive oil
  • 3 tablespoons fresh lemon juice (about 1 large lemon)
  • 1 teaspoon lemon zest
  • 1 clove garlic, minced
  • ½ teaspoon ground cumin (optional, for depth)
  • Salt and black pepper to taste

Instructions
 

  • Prepare the Bulgur Wheat: In a large bowl, add the bulgur wheat and pour the boiling water over it. Cover the bowl with a lid or plate and let it sit for 15–20 minutes, or until the bulgur has absorbed all the water and is tender. Fluff it with a fork to separate the grains and let it cool slightly.
  • Prepare the Vegetables and Herbs: While the bulgur cools, finely chop the parsley and mint leaves. Dice the cucumber, halve the cherry tomatoes, and finely chop the onion or scallions.
  • Make the Lemon Dressing: In a small bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, cumin, salt, and pepper until emulsified.
  • Assemble the Salad: In a large mixing bowl, combine the cooled bulgur with the chopped herbs, cucumber, tomatoes, and onion. Pour the lemon dressing over the mixture and toss gently until everything is evenly coated.
  • Adjust and Chill: Taste and adjust seasoning with more lemon juice, salt, or pepper as needed. For best flavor, refrigerate for at least 30 minutes before serving to let the flavors meld.