Dressed with lemon, olive oil adorned with herbs and crunchy radishes, this Mediterranean Bulgur Salad is an edible celebration of the flavour of the Mediterranean.
Bulgur Salads for All!
Do you ever go a kick of making something, and then suddenly stop.
I know I sure do… it’s like being in a vicious cycle with grain-based salads, the “vicious” thing being that I’m constantly forgetting how much I love them and how much my body thanks me for eating them. I’ll go on a kick of making them, and then suddenly stop.
But it’s time to remember and show them a little love them again! And why not?
There’s just so much to love of them —they’re healthy, hearty, easy to make and they last in the fridge(Really last, if you know what mean 😉) — They’re the perfect salad for this time of year—when the signs of summer are everywhere, but we’re not quite in the hot days that leave you craving big bowls of leafy green salads.
If your anything like me you still want something that’s hearty but with lively flavours and no heavy dressings ⏤ sorry, tahini we’re still BFF. Light but grounding! That’s the affirmation I’m feeling these days!
Luckily, the Mediterranean bulgur salad is the true manifestation of this affirmation! ⏤ A refreshing taste like the oh so popular Tabbouli salad but with the grounding of the abundance of whole-grains and chewiness.
What is bulgur?
Bulgur is wheat that’s been parboiled. The people the Eastern Mediterranean have been cultivating and eating this nutty, delicious whole grain for thousands of years. Filled with fibre and other healthy minerals, it’s one of my favourite grains to keep around. Fun fact: It’s very quick to prepare! You can find out more on the How to cook Bulgur Wheat post.
What do you need to make a Mediterranean Bulgur salad?
- Cooked bulgur
- Tomato paste
- Fresh veggies: tomatoes, cucumbers, radishes & green onions
- Lots of parsley!
- lemon & olive oil
how to make a Mediterranean Bulgur salad?
You know all about bulgur now, and you’ve gathered all your ingredients—let’s make a salad!
- Use cooked #3 coarse bulgur. This is really the only “cooking” this salad requires. You can find out how to cook bulgur.(HERE) You soak the bulgur for 3 hours, but I’m not sure why anyone would do that, but if you’re that “anyone”…you do you! ✊🏼
- Rub the tomato paste and bulgur to together in a big bowl
- Throw everything into the big bowl!
- Make the dressing! shake the dressing in a jar or just pour it straight into the salad. Massage everything and let those ingredients mingle and meet one another⏤ It’s a party in the bowl!
- Wait…I’m sorry this is the hardest part, you must let the party continue for at least 30 minutes but an hour is preferred it’s a very social salad 😅
Tips on how to make the best Mediterranean bulgur salad
- Cook the bulgur in a large batch and freeze some for future uses, it will reduce your time in the kitchen.
- Ensure the parley is dry before chopping. Chopping wet parsley will result in breaking down the leaves, and unpleasant look and texture.
- Chop the parsley finely. There’s nothing worse when eating parsley then to bit into a large whole pieces of parsley. Most people don’t enjoy eating huge amounts of garnish in each bit.
- Don’t skimp on the ingredients. Because there are so few ingredients in the salad, try to choose to use the freshest produce you can find. Also, it’s important that you use extra virgin olive oil and freshly squeezed lemon juice since those are the only two ingredients for the dressing.
- Use your hands to mix. Mixing with your hands allows the ingredient to become well mixed together and help release some of the juices from the vegetables.
- Mix the salad immediately before serving. A grain salad is Like all salads, it’s best to mix it up, a little before you serve.
- Rest before serving. With all the fresh herbs and vegetables in this salad, it’s ideal if you let the salad rest it in the fridge or on the counter for 30-60 minutes before mixing and serving. This helps give it that refreshing irresistible Mediterranean flavour.
Frequently asked questions
What can substitute with bulgur?
Yes, any grain can be substituted for bulgur, except quinoa. Quinoa is very delicate and doesn’t hold up well in a salad that needs to marinate in its flavours. Brown rice, barley, & sorghum are great alternatives
Can I freeze bulgur?
Yes, you can make a large batch of bulgur and freeze it for later us. It lasts in the freezer for up to 3 months.
How long with the salad last in the fridge?
This bulgur salad should last 3-4 days in the fridge. Bulgur tends to get soggy after day 3-4 very unappealing to look at.
Can I use a food processor to chop parsley?
No! I recommend that you avoid using a food processor because it can wilt the parsley and ruin the texture.
Is bulgur gluten-free?
Unfortunately, no. Bulgur is actual wheat so people with celiac, allergies and intolerances can not eat wheat.
To Your Health!
Salad can be delicious, healthy, filling, and worth remembering! This Mediterranean bulgur salad recipe proves it! We hope you give it a go, and if you do, let us know how you like it! Snap a photo and tag us on Instagram using @deliciously.mediterranean and #deliciouslymediterranean. Happy eating!
A Mediterranean salad that is delicious enough to eat as a meal! Dressed with lemon, olive oil adorned with herbs and crunchy radishes, this Mediterranean Bulgur Salad is an edible celebration of the flavour of the Mediterranean.
- 1 cup cooked bulgur #3
- 2 tbsp tomato paste
- 2 fresh tomatoes, finely chopped
- 2 mini cucumbers, finely chopped
- 1 head of parsley, washed, drained, finely chopped
- 6 sprigs of mint, remove leaves, finely chopped
- 2 shallots, finely chopped
- 4 green onions, finely chopped
- 4–6 radishes, thinly sliced or chopped
- 1/4 cup fresh lemon juice
- 1/4 olive oil
- 1 tsp sea salt
- 1/2 tsp freshly ground black pepper
- Mix. In a large bowl add the tomato paste and bulgur, rub the tomato paste into the bulgur. It should be really well incorporated and the grains should be red.
- Toss in the Fresh Veg. Add the tomatoes, cucumber, shallots, green onions, radishes and parsley into the large bowl of bulgur. You don’t need to just yet!
- The Dressing! Now, you have two ways to make this: First, add everything into a jar shake and pour onto the salad or second option, add the ingredients straight to the salad, no fuss!
- Time to mix! Mix all of the ingredients together with your hands you want to slightly break down the vegetable so they can release some of their flavours. A spoon just won’t cut it!
- Wait. Sorry, but you’re going to have to allow this salad to rest for 30-60 minutes. The flavours develop better once the ingredients have a chance to mingle and get well acquainted.
Don’t have bulgur? that’s ok, you can use cooked rice or any other hearty cooked grain.
- Category: salads
- Cuisine: middle eastern