Bulgur Salad

Remember the bulgur salad I mentiond in one my Food Photo Day posts? I went to the market to get the ingredients this morning, and here it is. We’re having a fantastically beautiful summery day today, and this salad is the perfect dish for such a day.

Bulgur salad is another one that I learned to make from a friend’s husband. He would either serve this as a starter for us ladies while he prepared the meat for the BBQ, or we’d have it with the meat. I love taking this salad to work for lunch as it’s great both lukewarm or cold. The only thing you’ll have to check the next day is whether it needs more dressing or oil. The bulgur soaks up liquid quite quickly.

Bulgur Salad 03

There is quite a bit of slicing and dicing involved – you want all your ingredients to be very finely sliced and diced – but making this salad doesn’t take more than 30 minutes, and you’ll be prepping the vegetables while the bulgur’s cooking.

This salad is perfect both for a buffet as well as for a dinner party. You can either serve it in a big bowl, or in individual little bowls or glasses, or even jam jars for a garden party. Today I decided to use very heavy (and apparently expensive) lead crystal whiskey tumblers – an early inheritance from my mother; at her very first job she saved up and bought the tumblers and brandy snifters for what was a lot of money then. As she wasn’t using them anymore, she asked if I wanted to have them. I did, even though I drink neither whiskey nor brandy, but I thought they might look good in pictures 🙂 . To balance out the heavy tumblers, I used plastic spoons to go with them.

Bulgur Salad 02

Bulgur Salad

  • Servings: 4-6
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275 g bulgur
1 (organic) vegetable stock cube
4 large plum tomatoes
1 bunch spring onions
2 – 4 yellow or green pointed peppers
flatleaf parsley
freshly ground black pepper
freshly ground salt
1 – 2 tsp pimenton
zest + juice of 1 lemon or lime
balsamic vinegar
olive oil

Place bulgur into a pot and top with water, this should be about 1 cm above bulgur. Crumble the stock cube and stir into the water. Bring to boil, stirring so that the bulgur doesn’t get stuck on the bottom of the pot. Boil for about 5 minutes, reduce heat to medium, again stirring every once in a while, then when the bulgur has absorbed most of the water, take the pot off the stove and let sit until all the water has been absorbed. If your bulgur gets lumpy, rake through it with a fork to loosen it up.

While the bulgur’s cooking, prepare the vegetables: cut the white parts of the spring onions into fine rings. Cut the peppers into very fine strips and then dice those very finely. Dice the tomatoes very finely [the pulp is usually discarded but can be used]. Finely chop the parsley.

The bulgur should have cooled down a little while you’ve chopped the vegetables. Add both to a large bowl, stir well, and season with salt, pepper and pimenton.

For the dressing, mix together lime or lemon juice and zest, balsamic vinegar and olive oil, add to the salad and mix well. [The amount of vinegar and oil is up to your taste. The salad should glisten a bit with oil.]

Bulgur Salad 01