Bulgur Salad Recipe
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!
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
Calories: 171kcalCarbohydrates: 28gProtein: 4gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 1gSodium: 443mgPotassium: 182mgFiber: 4gSugar: 2gVitamin A: 77IUVitamin C: 3mgCalcium: 26mgIron: 1mg
