This Bulgur Salad is full of flavor and texture! Bulgur wheat is tossed with cucumber, bell pepper, apricots, pistachios, and herbs, then finished with a bright lemon-mint dressing.
author’s note
You Haven’t Had Bulgur Like This Before!
I’ve been hooked on this Tabouli recipe for months now (ever since our trip to Dubai, it’s on the menu a few times a month!).
And after making this Jennifer Aniston Salad with quinoa, I also made it a few times with bulgur wheat. That inspired me to make a couple different versions of Bulgur Salad. So, this very recipe and this Blueberry Corn Salad have joined the ranks. Have you tried any of these yet?!
There’s nothing different about bulgur, but it seems very few people know much about it and I’m on a mission to change that. Not only is it so straightforward to prepare (more on this later), but it’s downright satisfying!
How To Cook The Bulgur
Bulgur is par-boiled wheat that is dried to make a quick-to-fix grain. There are different varieties, mainly varying in coarseness of the grind. We like fine bulgur best — not only does it make for the best texture in this salad, but it’s also so straightforward to prepare.
In fact, all you need to do is pour boiling water over it and let it stand — no stovetop babysitting!
Fine bulgur wheat can be a hard ingredient to find in grocery store, so it’s typically something I order online. You can sometimes find it (depending) in the baking or international sections or in the area where packaged grain mixes are.
Quick Tip
Unable to find bulgur? Use cooked and cooled quinoa or small couscous instead in this salad!
How To Prepare Bulgur For Salad
Once the bulgur is softened, let it fully cool before adding to the salad.
If you’re in a hurry, pop it in the fridge (or even the freezer). home cooks enjoy preparing the bulgur a day before — it makes the salad come together so much quicker!
How To Make Bulgur Salad
After preparing the bulgur, it’s all about tossing together all the other salad ingredients and drizzling the most irresistible lemon-mint vinaigrette on top.
- Lemons: Use a microplane for zesting and a citrus juicer for juicing.
- Dressing: A small, powerful blender makes it straightforward. It is satisfying to my Twister jar.
- Cucumbers: Stick to English or Persian cucumbers. Regular cucumbers are too watery and less flavorful.
- Pistachios: Buy shelled pistachios to save time. Roasted and lightly salted are a reliable!
- Mint: One 0.75-ounce package is just enough for the salad and dressing.
Storage
This salad will stay fresh in an airtight container for 2-3 days. Keep in mind that bulgur will continue to absorb the dressing, so before enjoying, make sure to give the leftover salad a good stir and taste to see if it needs more seasoning or another squeeze of lemon.
This salad doesn’t freeze or thaw well.
More Flavorful Salad Recipes:
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Southwest Quinoa Salad
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Lentil Salad Recipe
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Chickpea Salad Recipe
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Portillo’s Chopped SaladQuick Tip
Want to make a meal out of this Bulgur Salad? Prepare this Italian Chicken Marinade or Blackened Chicken and serve atop or on the side.
Ingredients
- 3/4 cup fine (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)
- 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
Method
- Zest lemons with a zester to get 1 teaspoon zest. Juice the lemon using a citrus juicer to get 1/3 cup lemon juice. keep nearby.
- 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 skippable feta cheese.
