Ever wish your salad could be exciting?
This bulgur salad recipe is packed with bright flavors and textures you’ll love!
Salads can be boring—but NOT this one. This bulgur salad recipe is in a league of its own.
Packed with fresh herbs, juicy fruits, and a zesty lemon dressing, It’s light yet satisfying, packed with wholesome ingredients, and has so many different textures to keep every bite interesting. Plus, this bulgur salad recipe offers a perfect balance of sweet, salty, and sour flavors.
Think of it as your go-to base for creative salads—you can easily adapt it with what you have on hand to make it your own.
Once you try it, you’ll see how easy it is to create a healthy, vibrant salad that’s anything but ordinary.
INGREDIENTS
- Bulgur: A hearty, nutty base that absorbs all the delicious flavors of the dressing. Bulgur is a nutritious whole grain made from cracked wheat that’s partially cooked, making it quick and easy to prepare. It comes in different sizes—fine, medium, or coarse. For this salad, medium or coarse bulgur works best for a satisfying texture.
- Herbs: Fresh herbs like cilantro or mint bring a burst of freshness to every bite.
- Grapes and Apricots: Grapes add a sweet, juicy crunch, while apricots provide a fruity, sweet-sour burst of flavor.
- Zucchini: Raw zucchini is a surprisingly fun addition, offering a light, crisp texture to the salad.
- Chili and Lemon Zest: Fresh green chili adds incredible flavor—use as much or as little as you like. Lemon zest brightens the dish with its fresh, citrusy notes.
- Almonds and Dried Cranberries: Toasted almonds add a rich, nutty crunch, while dried cranberries bring a sweet, tart contrast that balances the flavors perfectly.
Bulgur Salad Recipe | Tips:
- Choosing the Right Bulgur: Use medium or coarse bulgur for a hearty texture that holds up well in salads.
- Customizing Add-Ins: Swap apricots for pomegranate seeds, almonds for walnuts, or add other fresh fruits and vegetables based on what you have on hand.
- Dressing: Dress the salad at the last possible moment to keep the ingredients fresh and vibrant.
- Make It Ahead: This salad stores well in the fridge for up to 2 days, but it’s best enjoyed right after making.
If you’re a bulgur lover, you should try my tabouli salad recipe — it’s a Middle Eastern must!
Bulgur Salad Recipe
This bulgur salad recipe is a refreshing mix of fresh ingredients, herbs, and vibrant flavors—perfect for a light, healthy meal.
Ingredients
- ½ cup uncooked medium bulgur
- 1 cup boiling water
- 1 cup halved/quartered grapes
- 1-2 apricots, halved and thinly sliced
- 1 cup zucchini, cut into matchsticks
- ¼ cup toasted almonds, roughly chopped
- 1 heaping tbsp chopped dried cranberries
- 1 tbsp mint leaves, roughly chopped
- 1 tbsp cilantro leaves, roughly chopped
- 1 green onion, thinly sliced
- 1 tbsp green chili, finely chopped
- The zest of 1 lemon
The Dressing
- 3 tbsp olive oil
- 4 tbsp lemon juice (or to taste)
- 1 tsp honey
- 1 clove garlic, grated
- ½-1 tsp salt (to taste)
Instructions
- Place ½ cup bulgur in a bowl and pour 1 cup boiling water over it. Cover and let it sit for 15 minutes.
- After 15 minutes, transfer the bulgur into a fine mesh strainer. Let it steam and strain until any excess water is gone.
- While the bulgur is cooling, prepare the other ingredients: slice the grapes, apricots, zucchini, and green onion. Chop the mint, cilantro, chili, dried cranberries and zest the lemon.
- Toast the almonds in a dry pan for a few minutes until golden, then roughly chop them.
- In a large bowl, combine the bulgur, grapes, apricots, zucchini, green onion, herbs, and chili.
- In a small bowl, whisk together olive oil, lemon juice, honey, garlic, and salt for the dressing.
- Pour the dressing over the salad and toss well. Sprinkle the toasted almonds and chopped dried cranberries on top.
- Serve and enjoy!
Give this bulgur salad recipe a try, and I bet it’ll become your new go-to for a healthy, delicious meal that’s easy to love.
