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!