Turkish Bulgur Salad with Cucumber and Pepper Recipe
A light yet satisfying salad made with fine bulgur, crunchy vegetables, and fresh herbs in a lemon-olive oil dressing. In Turkey, salads like this often appear at family gatherings as a side to grilled meat or as a stand-alone dinner on a hot day. The flavor is reminiscent of tabbouleh, but it’s less herb-forward and more grain-focused.
This salad combines the freshness of Mediterranean vegetables with the nutty flavor of bulgur, creating a dish that is both light and satisfying. It’s easy to prepare in advance, travels well, and tastes even better after the flavors have had time to develop.
Chef's tips
Use fine bulgur so it softens quickly with just boiling water and doesn’t require cooking. Make sure the vegetables are diced quite small—this gives the salad a pleasant, even texture and helps the dressing coat everything nicely. Don’t skip the resting time; it makes a big difference to the flavor.
How to serve
Serve as part of a mezze-style spread with hummus, grilled vegetables, and flatbread, or pair it with grilled chicken, lamb, or fish. It also works well as a base for a lunch bowl topped with extra protein such as chickpeas, halloumi, or grilled tofu.
Ingredients
- fine bulgur - 200 g
- water for soaking the bulgur - 300 ml
- cucumber medium, deseeded - 1 piece
- red bell pepper - 1 piece
- tomatoes firm, salad type - 2 pieces
- spring onion with green tops - 3 pieces
- flat-leaf parsley chopped - 3 tablespoons
- fresh mint chopped - 1 tablespoon
- olive oil - 4 tablespoons
- lemon juice freshly squeezed - 2 tablespoons
- salt to taste
- black pepper to taste
- sweet paprika, ground optional - 0.5 teaspoons
Preparation
- Pour the bulgur into a heatproof bowl, cover with boiling water, stir, cover with a plate, and set aside for 10–15 minutes until it absorbs the water and softens.
- Fluff the bulgur with a fork to separate the grains and leave to cool completely.
- Cut the cucumber in half lengthwise, scoop out the soft, seedy center with a teaspoon, and dice the firm part finely. Dice the pepper and tomatoes finely as well.
- Finely chop the spring onion with the green tops. Chop the parsley and mint.
- Transfer the cooled bulgur to a large bowl and add the cucumber, pepper, tomatoes, spring onion, parsley, and mint.
- In a small bowl, whisk together the olive oil, lemon juice, salt, black pepper, and sweet paprika until you have a smooth dressing.
- Pour the dressing over the salad and gently toss so as not to crush the vegetables. Taste and adjust the seasoning with more salt or lemon juice if needed.
- Let the salad rest for at least 15 minutes at room temperature or in the fridge so the flavors can meld.
Storage
Sałatka z czasem lekko mięknie, ale nadal jest smaczna; przechowuj ją w szczelnym pojemniku, przed podaniem zamieszaj i ewentualnie dodaj odrobinę świeżej natki.
