Description
Bulgur salad with lemon and herbs is a vibrant, refreshing dish that combines the nutty flavor of bulgur wheat with fresh vegetables and aromatic herbs. Perfect for picnics or weeknight dinners, this easy-to-make salad bursts with bright flavors and colors, making it a delightful addition to any meal.
Ingredients
Scale
- 1 cup bulgur wheat
- 2 cups water
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- 1/2 red onion, thinly sliced
- 1/2 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- 1/4 cup freshly squeezed lemon juice
- 2 tablespoons extra virgin olive oil
- Salt and pepper to taste
Instructions
- In a medium saucepan, bring water to a boil. Add bulgur wheat, cover, and remove from heat. Let it sit for 15-20 minutes until fluffy.
- While the bulgur cooks, chop cucumbers, cherry tomatoes, and red onion into bite-sized pieces.
- Finely chop parsley and mint leaves.
- In a bowl, whisk together lemon juice, olive oil, salt, and pepper.
- In a large mixing bowl, mix cooked bulgur with veggies and herbs. Pour in the dressing and stir gently to combine.
- Refrigerate for at least 30 minutes before serving to let flavors meld.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 230
- Sugar: 3g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 8g
- Protein: 6g
- Cholesterol: 0mg
Keywords: - For added protein, include chickpeas or grilled chicken. - Customize your salad by adding bell peppers or feta cheese. - Store leftovers in an airtight container for up to three days.