Turkish Bulgur Salad
A vibrant, fresh bulgur salad with parsley, mint, pomegranate seeds, and a bright lemon dressing. Perfect as a light lunch or a side dish.
- Total time
- 30 min
- Servings
- 4
- Calories
- 280
- Protein
- 6g
Ingredients
- 1 cup fine bulgur
- 1 cup boiling water
- 1 medium, finely chopped tomato
- ½ cup, chopped fresh parsley
- ¼ cup, chopped fresh mint
- ½ cup pomegranate seeds
- 1 juiced lemon
- 3 tbsp olive oil
Instructions
- 1
Place the 1 cup fine bulgur in a large bowl and pour 1 cup boiling water over it. Cover and let sit until the water is absorbed and bulgur is tender, about 15 minutes.
- 2
Fluff the bulgur with a fork. Add the 1 finely chopped tomato, 1/2 cup chopped parsley, and 1/4 cup chopped mint.
- 3
In a small bowl, whisk together the juice of 1 lemon, 3 tbsp olive oil, and a pinch of salt and pepper.
- 4
Pour the dressing over the salad and toss well to combine. Taste and adjust seasoning with more salt or lemon if needed.
- 5
Fold in the 1/2 cup pomegranate seeds gently. Serve chilled or at room temperature, garnished with extra herbs if desired.
Tools you’ll need
- Large bowl
- Small bowl
- Fork
- Knife
- Cutting board
- Measuring cups and spoons
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