Easy Bulgur Salad
IntroductionFull of fiber and fresh herbs, this whole-grain salad is perfect as a side or light lunch. Full of fiber and fresh herbs, this whole-grain salad is perfect as a side or light lunch.
2 cups coarse bulgur
2 T no salt added tomato paste
1 T olive oil
juice of one lemon (about 2 T)
1 T pomegranate molasses (or honey)
1/2 t sumac (optional)
2 scallions, chopped--use green and white parts
2 plum or Roma tomatoes, chopped
1 cup chopped fresh herbs (dill, mint, and parsley or any combination you like)
salt and pepper to taste
The tomato paste adds a rich flavor, as do the pomegranate molasses and sumac. You can omit those ingredients if you don't have them.
I use a combination of mint, parsley, and dill in the recipe; basil would also be delicious.
Place the tomato paste, pomegranate molasses, sumac, lemon juice, and olive oil in a medium-sized bowl and whisk ingredients with a fork to combine. Add the bulgur and stir well.
Add the chopped herbs, scallions and tomatoes and toss to combine.
Allow to cool to room temperature before serving; leftovers are best served chilled.
Makes eight 1-cup servings.
Rate This Recipe
Member Ratings For This Recipe
This is my favorite salad. I love to add in chopped salad veggies like cucumber, celery and green peppers. I haven't tried the pomegranate molasses or honey before but that would help cut the acidity of the lemon. I take this salad and add it to a pita with chicken for a sandwich at work. Yummy! - 10/4/14
Like the homemade version over the boxed stuff! Instead of tomato paste, I added a can of undrained diced tomatoes. I also switched the mint for basil because I only like mint in a cocktail :) FYI for the previous poster, I found bulgur in the natural food aisle. - 4/2/13
Try this......bulghur, dried apricots (or cranberries or what you like), finely chopped green onions, toasted sliced or slivered almonds (or chopped walnuts, pecans are too soft)
tossed with a little olive oil, medium amount of fresh lemon juice and a dash of salt. Let sit for a couple of hours... - 3/28/15