Turkish Bulgur Salad with Pomegranate & Mint
Nutty bulgur tossed with cherry tomatoes, fresh mint, and pomegranate in a bright lemon-olive oil dressing. A vibrant, protein-packed Turkish classic that comes together in under 20 minutes.
- Total time
- 18 min
- Servings
- 4
- Calories
- 215
- Protein
- 6g
Ingredients
- 1 cup bulgur (fine or medium)
- 1.25 cups boiling water
- 10 oz cherry tomatoes, halved
- ½ cup pomegranate seeds
- ⅓ cup fresh mint leaves, roughly chopped
- 1 whole lemon (juiced)
- 3 tbsp olive oil
Instructions
- 1
Pour boiling water over bulgur in a large bowl, cover tightly, and let sit for 10 minutes until fluffy.
- 2
While bulgur sits, halve the cherry tomatoes and roughly chop the fresh mint leaves.
- 3
Whisk together lemon juice, olive oil, and a pinch each of salt and pepper in a small bowl.
- 4
Fluff bulgur with a fork, breaking up any clumps.
- 5
Add tomatoes, pomegranate seeds, and mint to the bulgur and pour the dressing over top.
- 6
Toss gently until evenly coated. Taste and adjust salt and lemon juice as needed.
Tools you’ll need
- large mixing bowl
- small bowl
- fork
- whisk
- cutting board
- knife
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