📝 About This Recipe
This vibrant bulgur salad is a masterclass in texture and brightness, drawing inspiration from the sun-drenched kitchens of the Levant. Nutty, protein-rich cracked wheat serves as the perfect canvas for a kaleidoscope of crisp cucumbers, sweet cherry tomatoes, and a garden's worth of fresh herbs. Finished with a velvety tahini dressing and sparkling pomegranate seeds, it is a refreshing yet hearty dish that celebrates the wholesome versatility of ancient grains.
🥗 Ingredients
The Grain Base
- 1 cup Medium-coarse bulgur wheat (rinsed thoroughly)
- 1.5 cups Vegetable broth or water (boiling)
- 1/2 teaspoon Sea salt
The Fresh Produce
- 1 large English cucumber (seeded and finely diced)
- 1.5 cups Cherry tomatoes (quartered)
- 1 medium Red bell pepper (finely chopped)
- 1/4 cup Red onion (very finely minced)
- 1 large bunch Fresh flat-leaf parsley (finely chopped)
- 1/2 cup Fresh mint leaves (finely chopped)
The Zesty Dressing
- 1/4 cup Extra virgin olive oil (high quality)
- 3 tablespoons Fresh lemon juice (about 1.5 lemons)
- 1 tablespoon Tahini (well-stirred)
- 1 clove Garlic (grated or pressed)
- 1/2 teaspoon Ground cumin
- 1 teaspoon Honey or maple syrup (to balance acidity)
Garnish and Texture
- 1/2 cup Pomegranate seeds (for sweetness and pop)
- 2 tablespoons Toasted pine nuts (or slivered almonds)
- 1/3 cup Feta cheese (crumbled, optional)
👨🍳 Instructions
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1
Place the rinsed bulgur wheat in a large, heat-proof bowl and sprinkle with sea salt.
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2
Pour the boiling vegetable broth or water over the bulgur. Cover the bowl tightly with plastic wrap or a lid and let it sit for 15-20 minutes until the liquid is fully absorbed and the grains are tender.
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3
While the bulgur soaks, prepare the vegetables. Ensure the cucumber, peppers, and onions are diced into uniform, small pieces to ensure a bit of everything in every bite.
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4
In a small jar or bowl, whisk together the olive oil, lemon juice, tahini, grated garlic, cumin, and honey until the dressing is emulsified and creamy.
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5
Once the bulgur is ready, uncover it and fluff it gently with a fork to separate the grains. Let it cool to room temperature.
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6
Add the diced cucumber, cherry tomatoes, red pepper, and red onion to the bowl with the fluffed bulgur.
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7
Stir in the finely chopped parsley and mint. Do not be shy with the herbs; they are essential for the authentic Mediterranean flavor profile.
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8
Drizzle the lemon-tahini dressing over the salad and toss thoroughly until every grain of bulgur is well-coated.
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9
Taste and adjust seasoning with additional salt, pepper, or lemon juice if needed.
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10
Gently fold in half of the pomegranate seeds and half of the toasted pine nuts.
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11
Transfer the salad to a serving platter and top with the remaining pomegranate seeds, pine nuts, and crumbled feta if using.
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12
For the best flavor, let the salad rest for 30 minutes before serving to allow the grains to marinate in the dressing.
💡 Chef's Tips
For the best texture, use an English cucumber as they have thinner skin and fewer seeds which prevents the salad from becoming watery. Always toast your pine nuts in a dry pan over medium heat for 2-3 minutes until golden; this releases their oils and enhances the nutty flavor significantly. If you are using 'fine' bulgur instead of medium, reduce the soaking time to 10 minutes and use slightly less water. This salad is an excellent meal-prep option as it stays fresh and flavorful in the refrigerator for up to 3 days. To make this vegan-friendly, simply omit the feta cheese or replace it with diced avocado for creaminess.
🍽️ Serving Suggestions
Serve as a bright side dish alongside grilled lemon-herb chicken skewers or lamb kofta. Pair with a side of creamy hummus, baba ganoush, and warm, charred pita bread for a complete mezze platter. Enjoy as a light lunch topped with a soft-boiled egg or a scoop of canned chickpeas for extra protein. A chilled glass of Rosé or a crisp Sauvignon Blanc complements the citrusy notes of the salad perfectly. For a cozy dinner, serve it warm by tossing the vegetables with the bulgur immediately after it finishes soaking.