Bulgur Salad Recipe is a vibrant Middle Eastern dish. Bulgur is infused with saffron, garlic, and olive oil, turning every grain golden and aromatic. Crisp Persian cucumbers, ruby barberries, toasted walnuts, and bright pomegranate vinaigrette build layers of flavor and contrast. A sprinkle of Za’atar spice blend adds earthy depth, while sauteed onions, mint, and garlic tie everything together. This luxurious yet effortless salad can be enjoyed as a light, refreshing lunch or served at a dinner party for its bold flavors. The mix of colors, textures, and aromas will make you come back to it again and again!
My monthly visits to see my daughter in Vancouver, Canada, introduced me to the Bulgur Salad Recipe at a Michelin-recognized restaurant. It was a drizzly evening, and my daughter and I were interested in trying this salad. The dish arrived like a jewel box – saffron-scented bulgur that was studded with ruby barberries. This Middle Eastern salad was garnished with toasted walnuts and dried mint. When I returned to the US, I wanted to recreate this salad. I tried to make it as flavorful as possible, so I infused the bulgur with saffron and olive oil for both the color and aroma. My family loved the layers of texture, color, and flavor the dish offered.
What is the difference between Tabbouleh and Bulgur Salad Recipe?
Tabbouleh is primarily a green, herb-based salad dressed with lemon juice and olive oil. This Levantine salad has a sharp, herbal, citrusy flavor. Bulgur Salad Recipe is a grain salad, dressed in spices, vinaigrette, and pomegranate molasses. This Middle Eastern salad is also found in the Mediterranean region and is known for its nutty, tangy, and aromatic flavors, thanks to walnuts, barberries, and saffron.
What are barberries?
Barberries are the dried fruit of the Berberis shrub, traditionally used in Middle Eastern cuisine. They are tiny ruby-colored berries with a sharp, tangy, citrusy flavor. They are usually rinsed and sauteed in olive oil for a few seconds to plump them, or can be added directly to salads for an extra tang.
Frequently Asked Questions:
1. Can I use a different grain other than bulgur?
You can use couscous, quinoa, or freekeh, although the texture and flavor will vary.
2. Should I cook or soak the bulgur?
I infused the bulgur with saffron, olive oil, and garlic, then cooked it to enhance the flavor. Soaking the bulgur is not recommended for this Bulgur Salad Recipe, as it can make the bulgur mushy. Bloom the saffron in olive oil for 5-10 minutes, then add it to the bulgur before cooking it.
3. How do I infuse the bulgur with saffron?
Soak a few saffron threads in hot water for 5-8 minutes, then use the liquid to cook the bulgur. Alternatively, bloom the saffron threads in warm olive oil to deepen the aroma and flavor.
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Ingredients:
- Bulgur (or use couscous, freekeh, or quinoa)
- Aromatics: onion, garlic, lemon juice
- Herb: mint (or use parsley or green onion)
- Pomegranate juice (or use pomegranate molasses)
- Barberries (or use cranberries or currants)
- Olive oil
- Walnuts (or use almonds)
- Spices: chili flakes, turmeric powder, Za’atar spice
Here are the step-by-step instructions to make this dish. For the measurements, please refer to the recipe card below.
How to make the Bulgur Salad with my recipe:
- Heat a small pan with one tablespoon olive oil, then add the garlic and onion and sauté for 2 minutes, or until tender. Turn off the heat and add the mint, barberries, and toasted walnuts.
2. Add the remaining olive oil to a mixing bowl. Add the pomegranate juice, spices, lemon juice, and salt and whisk them together.
3. Fluff the cooked bulgur using a fork, add the sauteed onion-barberry mixture, and drizzle the pomegranate vinaigrette. Mix the Bulgur Salad with the cucumber using a salad serving spoon. Serve garnished with barberries and walnuts.
Tips:
- Cook 1 cup of bulgur with 1.25 cups of water so it does not overcook and become mushy when mixed with the vinaigrette. If cooking the bulgur in a pot (not a rice cooker), let it steam off with the lid on for 9-10 minutes.
- Lightly sautéing the onions and garlic with the barberries and mint helps remove their raw flavors.
- Pomegranate molasses contains sugar, so I made a pomegranate vinaigrette instead, which is naturally sweet, sour, and tangy when whisked with lemon juice and olive oil.
Serving suggestion:
Serve the Bulgur Salad warm or at room temperature with Swiss Chard Soup or the Moroccan Red Lentil Soup for a soup-and-salad combo, or with grilled chicken or fish, such as the Egyptian Kebabs or Fish Shawarma. Garnish the salad with toasted walnuts and barberries.
Storage:
Refrigerate Bulgur Salad for 4-5 days in an airtight container. Add some freshly chopped mint for garnish before serving.
Other salad recipes that you might like:
Bulgur Salad Recipe
Equipment
- mixing bowl
- pan small
Ingredients
- ½ cup bulgur
- 2 tbsp olive oil extra virgin
- 1 clove garlic minced
- 1 red onion small, chopped
- ¼ cup barberry
- 2 sprig mint chopped
- ¼ cup walnuts chopped
- 1 tbsp pomegranate juice fresh
- ½ tsp lemon juice
- a pinch turmeric powder optional
- ½ tsp Za'atar spice
- ¼ tsp chili flakes
- ¾ tsp salt
- 1 Persian cucumber chopped
Instructions
- Prepare the ingredients. Cook bulgur with one cup of water, a pinch of salt, one teaspoon of olive oil and optionally a pinch of saffron in a rice cooker or a pot.
- Heat a small pan with one tablespoon of olive oil, add the garlic and onion, and sauté over medium heat for 2 minutes or until tender. Turn off the heat and add the mint, barberries, and toasted walnuts.
- Add the remaining olive oil to a mixing bowl. Add the pomegranate juice, lemon juice, spices, and salt and whisk them together.
- Fluff the cooked bulgur using a fork, add the sautéed onion-barberry mixture, and drizzle the pomegranate vinaigrette. Mix the Bulgur Salad with the cucumber using a salad serving spoon. Serve garnished with barberries and walnuts.
Notes
- Cook 1 cup of bulgur with 1.25 cups of water so it does not get mushy when mixed with the vinaigrette.
- Lightly sautéing the onions and garlic with the barberries and mint removes the raw flavors of these ingredients.
- Pomegranate molasses contains sugar, so I made a pomegranate vinaigrette instead, which is naturally sweet, sour, and tangy when mixed with lemon juice.
- Half a cup of bulgur equals one cup of cooked grains.
Nutrition
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