Turkish Red Bulgur Salad
Turkish Red Bulgur Salad combines tender red bulgur with cucumber, tomato, red onion, parsley, and mint. A cumin-spiced lemon dressing gives this colourful vegan salad a fresh and tangy finish.
Equipment
- Fork
- Heatproof Mixing Bowl, Large
- Small mixing bowl
- Whisk
Ingredients
For the Bulgur Salad
- 1 cup Red Bulgur
- 2 cups Boiling Water
- 1 medium Cucumber diced
- 1 large Tomato diced
- ½ medium Red Onion finely chopped
- ¼ cup Fresh Parsley chopped
- ¼ cup Fresh Mint chopped
For the Lemon Dressing
- ¼ cup Extra-Virgin Olive Oil
- 2 tablespoons Fresh Lemon Juice
- 1 tablespoon Red Wine Vinegar
- 1 teaspoon Ground Cumin
- ½ teaspoon Kosher Salt
- ¼ teaspoon Black Pepper freshly ground
Instructions
For the Bulgur
- Place the red bulgur in a large heatproof mixing bowl.
- Pour the boiling water over the bulgur.
- Cover the bowl.
- Let the bulgur soak for 10 minutes until tender and the water has been absorbed.
- Fluff the bulgur with a fork.
- Let it cool to room temperature.
For the Lemon Dressing
- Pour the olive oil, lemon juice, and red wine vinegar into a small mixing bowl.
- Add the ground cumin, kosher salt, and black pepper.
- Whisk until the dressing is thoroughly combined.
For the Salad
- Add the cucumber, tomato, red onion, parsley, and mint to the cooled bulgur.
- Stir gently until evenly combined.
- Pour the lemon dressing over the salad.
- Toss until all the ingredients are evenly coated.
- Taste and adjust the seasoning when necessary.
- Serve at room temperature or refrigerate until chilled.
Notes & Wine Advice
Serving Suggestions
Serve the salad with falafel, hummus, pita bread, grilled vegetables, chicken, lamb, or fish. It also works well as a light vegan lunch. Add chickpeas when you want a more substantial meal with extra protein.Recipe Notes
Allow the bulgur to cool completely before adding the vegetables and herbs. Warm bulgur can soften the cucumber and reduce the fresh appearance of the parsley and mint. Drain away any remaining water before assembling the salad.Variations
Add chickpeas, pomegranate seeds, roasted peppers, olives, or chopped spring onions. Feta can be added when the salad does not need to remain vegan or dairy-free. For extra heat, stir chilli flakes or finely chopped fresh chilli into the dressing.Dietary Advice
Bulgur is produced from wheat and contains gluten. This salad is therefore not gluten-free or wheat-free. Quinoa can replace the bulgur when preparing a gluten-free variation, although the cooking method and liquid quantity must be adjusted.Wine Advice
A crisp Sauvignon Blanc complements the lemon, tomato, mint, and parsley. A dry Rosé is another refreshing choice for serving the salad at a summer lunch or picnic.Nutrition values
Calories: 220 kcal | Carbohydrates: 32 g | Protein: 6 g | Fat: 9 g | Saturated Fat: 1 g | Sodium: 260 mg | Sugar: 5 g