20 Refreshing Bulgur Salad Recipes for Summer

As the summer heat turns up, there’s nothing like a light, nutritious bulgur salad to keep you cool and satisfied. Whether you’re hosting a backyard BBQ or looking for a quick weeknight dinner, our roundup of 20 refreshing bulgur salad recipes is your go-to for seasonal favorites that are as easy to make as they are delicious. Dive in and discover your new summer staple!

Mediterranean Bulgur Salad with Feta and Olives

Venturing into the heart of Mediterranean flavors, this dish brings together the earthy tones of bulgur with the tangy punch of feta and the briny depth of olives, creating a symphony of tastes that are both refreshing and deeply satisfying.

Ingredients

• Bulgur – 1 cup
• Water – 2 cups
• Feta cheese – ½ cup, crumbled
• Kalamata olives – ¼ cup, pitted and halved
• Olive oil – 2 tbsp
• Lemon juice – 1 tbsp
• Salt – ½ tsp

Instructions

1. In a medium saucepan, bring 2 cups of water to a boil over high heat.
2. Add 1 cup of bulgur to the boiling water, then reduce the heat to low. Cover and simmer for 10 minutes, or until the bulgur is tender and the water is absorbed. Tip: Fluff the bulgur with a fork after cooking to prevent clumping.
3. Transfer the cooked bulgur to a large bowl and let it cool to room temperature, about 15 minutes.
4. Add ½ cup crumbled feta cheese, ¼ cup halved Kalamata olives, 2 tbsp olive oil, 1 tbsp lemon juice, and ½ tsp salt to the bowl with the bulgur.
5. Gently toss all the ingredients together until well combined. Tip: For the best flavor, let the salad sit for 10 minutes before serving to allow the flavors to meld.
6. Serve the salad at room temperature or chilled. Tip: Garnish with additional feta and olives for a more visually appealing dish.

Allowing the salad to rest before serving enhances the melding of flavors, resulting in a dish that’s both hearty and light. The contrast between the creamy feta and the chewy bulgur, punctuated by the salty olives, makes every bite a discovery. Try serving it alongside grilled vegetables or as a standalone meal for a satisfying lunch.

Spicy Bulgur Salad with Chickpeas and Tahini Dressing

Today feels like one of those days where the kitchen becomes a sanctuary, a place to slow down and savor the process of creating something nourishing. This spicy bulgur salad with chickpeas and tahini dressing is a testament to the beauty of simple ingredients coming together to form something unexpectedly delightful.

Ingredients

• Bulgur – 1 cup
• Water – 2 cups
• Chickpeas – 1 can (15 oz), drained and rinsed
• Tahini – ¼ cup
• Lemon juice – 2 tbsp
• Garlic – 1 clove, minced
• Olive oil – 2 tbsp
• Red pepper flakes – ½ tsp
• Salt – ½ tsp

Instructions

1. In a medium saucepan, bring 2 cups of water to a boil over high heat.
2. Add 1 cup of bulgur to the boiling water, reduce heat to low, cover, and simmer for 12 minutes until the water is absorbed and the bulgur is tender.
3. While the bulgur cooks, in a small bowl, whisk together ¼ cup tahini, 2 tbsp lemon juice, 1 minced garlic clove, 2 tbsp olive oil, ½ tsp red pepper flakes, and ½ tsp salt until smooth.
4. Fluff the cooked bulgur with a fork and transfer to a large mixing bowl to cool slightly.
5. Add the drained and rinsed chickpeas to the bulgur, then pour the tahini dressing over the top.
6. Gently toss everything together until the bulgur and chickpeas are evenly coated with the dressing.
7. Let the salad sit for 5 minutes before serving to allow the flavors to meld.

Might this salad surprise you with its creamy texture and the way the tahini dressing clings to each grain of bulgur, offering a subtle heat that builds with every bite. Serve it atop a bed of greens for an extra crunch or alongside grilled vegetables for a heartier meal.

Lemon Herb Bulgur Salad with Cucumber and Mint

Gently, the flavors of summer come together in this dish, a refreshing escape from the heat, where each bite carries the brightness of lemon and the coolness of mint.

Ingredients

• Bulgur – 1 cup
• Water – 2 cups
• Lemon – 1, juiced
• Olive oil – 2 tbsp
• Salt – ½ tsp
• Cucumber – 1, diced
• Mint – ¼ cup, chopped

Instructions

1. In a medium saucepan, bring 2 cups of water to a boil over high heat.
2. Add 1 cup of bulgur to the boiling water, reduce heat to low, cover, and simmer for 12 minutes until the water is absorbed and the bulgur is tender.
3. While the bulgur cooks, juice 1 lemon into a small bowl and whisk in 2 tbsp of olive oil and ½ tsp of salt to create the dressing.
4. Once the bulgur is cooked, fluff it with a fork and transfer it to a large bowl to cool for 5 minutes.
5. Add the diced cucumber and chopped mint to the bowl with the bulgur.
6. Pour the lemon dressing over the salad and toss gently to combine all ingredients evenly.
7. Let the salad sit for 10 minutes before serving to allow the flavors to meld together.

As you take your first forkful, the salad offers a delightful contrast between the fluffy bulgur and the crisp cucumber, with the mint and lemon dressing tying everything together beautifully. Serve it alongside grilled fish or chicken for a complete meal, or enjoy it as a standalone dish on a warm evening.

Roasted Vegetable Bulgur Salad with Balsamic Glaze

Beneath the golden hues of late summer, there’s a dish that captures the essence of the season with every bite, a harmonious blend of earthy grains and caramelized vegetables, all brought together with a drizzle of sweet and tangy balsamic glaze.

Ingredients

• Bulgur – 1 cup
• Mixed vegetables (zucchini, bell peppers, red onion) – 2 cups, chopped
• Olive oil – 2 tbsp
• Balsamic vinegar – ¼ cup
• Honey – 1 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat the oven to 400°F.
2. Toss the chopped vegetables with 1 tbsp olive oil, salt, and black pepper on a baking sheet.
3. Roast the vegetables in the preheated oven for 25 minutes, or until they are tender and slightly charred, stirring halfway through.
4. While the vegetables roast, rinse the bulgur under cold water until the water runs clear.
5. In a saucepan, bring 2 cups of water to a boil, add the bulgur, reduce the heat to low, cover, and simmer for 10-12 minutes, or until the water is absorbed and the bulgur is tender.
6. In a small saucepan, combine the balsamic vinegar and honey over medium heat. Simmer for 5 minutes, or until the mixture has reduced by half and thickened slightly.
7. Fluff the cooked bulgur with a fork and transfer to a large bowl.
8. Add the roasted vegetables to the bowl with the bulgur and drizzle with the remaining 1 tbsp olive oil, tossing gently to combine.
9. Drizzle the balsamic glaze over the salad just before serving.

Just as the seasons change, so does the texture and flavor of this dish—each forkful offers a delightful contrast between the chewy bulgur and the soft, roasted vegetables, all elevated by the rich balsamic glaze. Serve it warm as a hearty side or chill it for a refreshing lunch option.

Greek-Inspired Bulgur Salad with Tomatoes and Red Onion

On a quiet evening like this, when the air carries a hint of autumn’s approach, I find myself drawn to dishes that are both nourishing and evocative of sunnier days. This Greek-inspired bulgur salad, with its vibrant tomatoes and sharp red onion, is just that—a simple yet profound celebration of flavors.

Ingredients

• Bulgur – 1 cup
• Water – 2 cups
• Tomatoes – 2, diced
• Red onion – ½, thinly sliced
• Olive oil – 2 tbsp
• Lemon juice – 1 tbsp
• Salt – ½ tsp

Instructions

1. In a medium saucepan, bring 2 cups of water to a boil over high heat.
2. Add 1 cup of bulgur to the boiling water, then reduce the heat to low. Cover and simmer for 10 minutes, or until the bulgur is tender and the water is absorbed. Tip: Letting the bulgur sit covered off the heat for 5 minutes after cooking ensures it’s perfectly fluffy.
3. While the bulgur cooks, dice 2 tomatoes and thinly slice ½ red onion.
4. In a large bowl, whisk together 2 tbsp olive oil, 1 tbsp lemon juice, and ½ tsp salt.
5. Add the cooked bulgur, diced tomatoes, and sliced red onion to the bowl with the dressing. Gently toss to combine. Tip: For the best flavor, let the salad sit for 10 minutes before serving to allow the ingredients to meld.
6. Serve the salad at room temperature. Tip: Garnish with fresh parsley or mint leaves for an extra touch of freshness.

The salad is a delightful mix of textures, from the chewy bulgur to the crisp red onion and juicy tomatoes. Its bright, lemony dressing brings everything together, making it a perfect side dish or a light main course. Try serving it alongside grilled fish or stuffed into a pita for a quick lunch.

Moroccan Bulgur Salad with Apricots and Almonds

Beneath the soft glow of the kitchen light, this Moroccan Bulgur Salad with Apricots and Almonds whispers tales of distant lands, blending the warmth of spices with the sweetness of fruit in a dance of textures and flavors.

Ingredients

• Bulgur – 1 cup
• Water – 2 cups
• Dried apricots – ½ cup, chopped
• Almonds – ¼ cup, sliced
• Olive oil – 2 tbsp
• Lemon juice – 1 tbsp
• Salt – ½ tsp
• Cumin – ¼ tsp

Instructions

1. In a medium saucepan, bring 2 cups of water to a boil over high heat.
2. Add 1 cup of bulgur to the boiling water, reduce heat to low, cover, and simmer for 10 minutes until the water is absorbed and the bulgur is tender. Tip: Fluff the bulgur with a fork after cooking to prevent clumping.
3. While the bulgur cooks, toast ¼ cup of sliced almonds in a dry skillet over medium heat for 3-4 minutes, stirring frequently, until golden and fragrant. Tip: Keep a close eye on the almonds to avoid burning.
4. In a large bowl, combine the cooked bulgur, toasted almonds, and ½ cup of chopped dried apricots.
5. Drizzle with 2 tbsp of olive oil and 1 tbsp of lemon juice, then sprinkle with ½ tsp of salt and ¼ tsp of cumin. Tip: Adjust the lemon juice to your liking for a brighter flavor.
6. Toss the salad gently until all ingredients are evenly distributed and coated with the dressing.

Every bite of this salad offers a delightful contrast between the chewy bulgur, the sweet apricots, and the crunchy almonds, with a hint of cumin adding depth. Serve it chilled on a warm afternoon or as a vibrant side to grilled meats for a touch of Moroccan flair.

Avocado and Corn Bulgur Salad with Lime Dressing

Now and then, a dish comes along that feels like a gentle whisper of summer, inviting you to pause and savor the moment. This one, with its vibrant colors and refreshing flavors, is just that—a simple yet profound celebration of seasonal produce.

Ingredients

• Bulgur – 1 cup
• Avocado – 1, diced
• Corn kernels – 1 cup
• Lime – 1, juiced
• Olive oil – 2 tbsp
• Salt – ½ tsp

Instructions

1. Rinse 1 cup of bulgur under cold water until the water runs clear.
2. In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed bulgur, reduce heat to low, cover, and simmer for 12 minutes. Tip: Letting the bulgur sit covered off the heat for 5 minutes after cooking ensures it’s perfectly fluffy.
3. While the bulgur cooks, dice 1 avocado and measure 1 cup of corn kernels.
4. In a small bowl, whisk together the juice of 1 lime, 2 tbsp of olive oil, and ½ tsp of salt to create the dressing. Tip: For a smoother dressing, strain the lime juice to remove pulp.
5. Fluff the cooked bulgur with a fork and transfer it to a large mixing bowl to cool slightly.
6. Add the diced avocado and corn kernels to the bulgur, then drizzle with the lime dressing. Gently toss to combine. Tip: Adding the avocado last prevents it from becoming mushy during mixing.

Perfect for those warm evenings when the air is thick with the promise of rain, this salad brings a delightful contrast of textures—chewy bulgur, creamy avocado, and crisp corn. Serve it alongside grilled fish or enjoy it as a standalone meal, perhaps with a sprinkle of crumbled feta for a salty tang.

Pomegranate Bulgur Salad with Walnuts and Parsley

Calmly, as the evening light fades, I find myself drawn to the simplicity and vibrancy of a dish that feels both nourishing and light. It’s a recipe that whispers of autumn’s approach, yet holds onto the last warmth of summer with its bright flavors and satisfying crunch.

Ingredients

• Bulgur – 1 cup
• Water – 2 cups
• Pomegranate seeds – ½ cup
• Walnuts – ¼ cup, chopped
• Parsley – ¼ cup, finely chopped
• Olive oil – 2 tbsp
• Lemon juice – 1 tbsp
• Salt – ½ tsp

Instructions

1. Rinse 1 cup of bulgur under cold water until the water runs clear.
2. In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed bulgur, reduce heat to low, cover, and simmer for 10 minutes. Tip: Letting the bulgur sit covered off the heat for 5 minutes after cooking ensures it’s perfectly fluffy.
3. While the bulgur cooks, toast ¼ cup of chopped walnuts in a dry skillet over medium heat for 3-4 minutes, stirring frequently, until fragrant. Tip: Watch closely to prevent burning, as walnuts can go from toasted to burnt quickly.
4. In a large bowl, combine the cooked bulgur, toasted walnuts, ½ cup pomegranate seeds, and ¼ cup finely chopped parsley.
5. Drizzle with 2 tbsp olive oil and 1 tbsp lemon juice. Sprinkle with ½ tsp salt, then toss gently to combine. Tip: For the best flavor, let the salad sit for 10 minutes before serving to allow the flavors to meld.

Bright and bursting with texture, this salad offers a delightful contrast between the chewy bulgur, crunchy walnuts, and juicy pomegranate seeds. Serve it atop a bed of greens for an extra layer of freshness, or alongside grilled chicken for a more substantial meal.

Turkish Bulgur Salad with Red Pepper and Sumac

Today feels like one of those days where the light lingers just a little longer, inviting us to savor the simple pleasures. This Turkish Bulgur Salad with Red Pepper and Sumac is a dish that captures the essence of such moments, blending textures and flavors in a way that feels both nourishing and indulgent.

Ingredients

• Bulgur – 1 cup
• Red bell pepper – 1, diced
• Sumac – 1 tbsp
• Olive oil – 2 tbsp
• Lemon juice – 1 tbsp
• Salt – ½ tsp

Instructions

1. Rinse 1 cup of bulgur under cold water until the water runs clear.
2. Place the rinsed bulgur in a bowl and cover with boiling water, letting it sit for 20 minutes until tender. Tip: The bulgur should absorb all the water and fluff up easily with a fork.
3. While the bulgur is soaking, dice 1 red bell pepper into small, even pieces.
4. In a large mixing bowl, combine the soaked bulgur, diced red bell pepper, 1 tbsp sumac, 2 tbsp olive oil, 1 tbsp lemon juice, and ½ tsp salt.
5. Gently toss all the ingredients together until well combined. Tip: Let the salad sit for 10 minutes before serving to allow the flavors to meld together beautifully.
6. Adjust the seasoning if necessary, adding more salt or lemon juice according to your preference. Tip: For an extra burst of flavor, sprinkle a little more sumac on top before serving.

Kneading this salad together, the bulgur offers a satisfying chew against the crisp sweetness of the red pepper, while the sumac lends a tangy depth that lingers on the palate. Serve it alongside grilled meats or as a standalone dish with a dollop of yogurt for a creamy contrast.

Quinoa and Bulgur Salad with Roasted Sweet Potatoes

Zestfully, the day unwinds as we find solace in the simplicity of preparing a meal that nourishes both body and soul. This dish, a harmonious blend of textures and flavors, invites a moment of pause, a gentle stirring of ingredients that come together in quiet celebration.

Ingredients

• Quinoa – 1 cup
• Bulgur – 1 cup
• Sweet potatoes – 2 medium, diced
• Olive oil – 2 tbsp
• Salt – ½ tsp
• Lemon juice – 2 tbsp
• Parsley – ¼ cup, chopped

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Toss diced sweet potatoes with 1 tbsp olive oil and ¼ tsp salt. Spread evenly on the baking sheet.
3. Roast sweet potatoes for 25 minutes, or until edges are caramelized and tender when pierced with a fork.
4. While sweet potatoes roast, rinse quinoa and bulgur separately under cold water until water runs clear.
5. In a medium pot, bring 2 cups water to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes.
6. In another pot, bring 2 cups water to a boil. Add bulgur, reduce heat to low, cover, and simmer for 12 minutes. Remove from heat and let stand, covered, for 5 minutes.
7. Fluff quinoa and bulgur with a fork and transfer to a large bowl. Add roasted sweet potatoes.
8. Drizzle with remaining 1 tbsp olive oil, lemon juice, and remaining ¼ tsp salt. Gently toss to combine.
9. Fold in chopped parsley just before serving to maintain its vibrant color and freshness.

Just as the day fades into evening, this salad offers a comforting embrace of warm, roasted sweet potatoes against the nutty backdrop of quinoa and bulgur. The lemon juice brightens each bite, while the parsley adds a fresh, herbal note. Serve it atop a bed of greens for an extra layer of texture, or enjoy it as is, a testament to the beauty of simple, wholesome ingredients.

Bulgur Tabbouleh Salad with Fresh Herbs

Beneath the quiet hum of the kitchen, this dish comes together like a whispered secret, blending the earthy tones of bulgur with the bright whispers of fresh herbs.

Ingredients

• Bulgur – 1 cup
• Water – 2 cups
• Lemon juice – ¼ cup
• Olive oil – ¼ cup
• Parsley – ½ cup, chopped
• Mint – ¼ cup, chopped
• Tomato – 1, diced
• Salt – ½ tsp

Instructions

1. In a medium saucepan, bring 2 cups of water to a boil over high heat.
2. Add 1 cup of bulgur to the boiling water, reduce heat to low, cover, and simmer for 10 minutes. Tip: The bulgur should absorb all the water and become tender.
3. Remove the saucepan from heat and let the bulgur sit, covered, for 5 minutes to steam.
4. Fluff the bulgur with a fork and transfer to a large bowl to cool to room temperature.
5. In a small bowl, whisk together ¼ cup lemon juice and ¼ cup olive oil until emulsified. Tip: Freshly squeezed lemon juice makes a difference in brightness.
6. Add the dressing to the cooled bulgur along with ½ cup chopped parsley, ¼ cup chopped mint, 1 diced tomato, and ½ tsp salt.
7. Toss the salad gently until all ingredients are evenly distributed. Tip: Letting the salad sit for 10 minutes before serving allows the flavors to meld beautifully.

Just as the last herb is tossed in, the salad becomes a mosaic of textures—chewy bulgur, crisp herbs, and juicy tomato. Serve it nestled in lettuce cups for a refreshing twist or alongside grilled meats for a hearty meal.

Beetroot and Bulgur Salad with Goat Cheese

Under the soft glow of the kitchen light, this beetroot and bulgur salad comes together like a quiet conversation between earthy flavors and creamy textures, a dish that feels both nourishing and indulgent.

Ingredients

• Beetroot – 2 cups, peeled and diced
• Bulgur – 1 cup
• Goat cheese – ½ cup, crumbled
• Olive oil – 2 tbsp
• Lemon juice – 1 tbsp
• Salt – ½ tsp

Instructions

1. Preheat the oven to 400°F. Toss the diced beetroot with 1 tbsp olive oil and ¼ tsp salt. Spread on a baking sheet and roast for 25 minutes, or until tender when pierced with a fork.
2. While the beetroot roasts, bring 2 cups of water to a boil in a medium saucepan. Add the bulgur, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes.
3. Fluff the bulgur with a fork and transfer to a large bowl. Add the roasted beetroot, remaining olive oil, lemon juice, and remaining salt. Gently toss to combine.
4. Sprinkle the crumbled goat cheese over the salad just before serving to maintain its creamy texture.

Rich in colors and flavors, this salad offers a delightful contrast between the tender beetroot and the chewy bulgur, with the goat cheese adding a luxurious finish. Serve it on a bed of arugula for an extra peppery bite or alongside grilled chicken for a more substantial meal.

Middle Eastern Bulgur Salad with Dates and Pistachios

Evening light filters through the kitchen window as I ponder the simple pleasures of assembling a dish that speaks to both comfort and adventure. This bulgur salad, with its sweet dates and crunchy pistachios, is a testament to the beauty of Middle Eastern flavors, offering a moment of calm in the hustle of daily life.

Ingredients

• Bulgur – 1 cup
• Water – 2 cups
• Dates – ½ cup, chopped
• Pistachios – ½ cup, chopped
• Lemon juice – 2 tbsp
• Olive oil – 2 tbsp
• Salt – ½ tsp

Instructions

1. Rinse 1 cup of bulgur under cold water until the water runs clear.
2. In a medium saucepan, bring 2 cups of water to a boil over high heat.
3. Add the rinsed bulgur to the boiling water, reduce heat to low, cover, and simmer for 15 minutes. Tip: Avoid stirring to prevent the bulgur from becoming mushy.
4. Remove the saucepan from heat and let the bulgur sit, covered, for 5 minutes to absorb any remaining water.
5. Fluff the bulgur with a fork and transfer to a large mixing bowl to cool slightly.
6. Add ½ cup chopped dates and ½ cup chopped pistachios to the bulgur.
7. In a small bowl, whisk together 2 tbsp lemon juice, 2 tbsp olive oil, and ½ tsp salt until emulsified. Tip: Adjust the dressing to your preference by adding more lemon juice for tartness or olive oil for richness.
8. Pour the dressing over the bulgur mixture and toss gently to combine. Tip: For enhanced flavor, let the salad sit for 10 minutes before serving to allow the ingredients to meld.

Gently, the salad comes together, each bite a harmony of textures—chewy dates against the nutty crunch of pistachios, all cradled by the soft, earthy bulgur. Serve it atop a bed of greens for a light lunch, or alongside grilled meats for a more substantial meal.

Bulgur Salad with Grilled Zucchini and Lemon Dressing

Zucchini, with its humble grace, often finds its way into our summer meals, but today, it stars in a dish that whispers of sunlit gardens and leisurely afternoons. This bulgur salad, paired with grilled zucchini and a lemon dressing, is a testament to the beauty of simplicity, where each ingredient shines in its own right.

Ingredients

• Bulgur – 1 cup
• Zucchini – 2 medium, sliced lengthwise
• Olive oil – 2 tbsp
• Lemon juice – 3 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Rinse 1 cup of bulgur under cold water until the water runs clear.
2. In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed bulgur, reduce heat to low, cover, and simmer for 10 minutes. Tip: Let the bulgur sit covered for 5 minutes after cooking to absorb any remaining water.
3. While the bulgur cooks, preheat your grill to medium-high heat (about 400°F).
4. Brush the zucchini slices with 1 tbsp of olive oil and season with ¼ tsp of salt and ⅛ tsp of black pepper.
5. Grill the zucchini for 3-4 minutes on each side, until you see distinct grill marks and the zucchini is tender. Tip: Don’t move the zucchini too soon; letting it sit ensures those beautiful grill marks.
6. In a small bowl, whisk together the remaining 1 tbsp of olive oil, 3 tbsp of lemon juice, ¼ tsp of salt, and ⅛ tsp of black pepper to make the dressing.
7. Fluff the cooked bulgur with a fork and transfer it to a large bowl. Add the grilled zucchini and drizzle with the lemon dressing. Gently toss to combine. Tip: For an extra burst of flavor, let the salad sit for 10 minutes before serving to allow the flavors to meld.

Fresh from the bowl, this salad offers a delightful contrast of textures—the nutty chew of bulgur against the smoky softness of zucchini, all brightened by the tangy lemon dressing. Serve it atop a bed of arugula for a peppery bite or alongside grilled fish for a complete meal.

Warm Bulgur Salad with Mushrooms and Thyme

Warmth fills the kitchen as the earthy aroma of mushrooms and thyme begins to mingle, a simple yet profound pleasure that turns cooking into a moment of mindfulness.

Ingredients

• Bulgur – 1 cup
• Water – 2 cups
• Mushrooms – 8 oz, sliced
• Fresh thyme – 2 tbsp
• Olive oil – 2 tbsp
• Salt – ½ tsp

Instructions

1. Rinse 1 cup of bulgur under cold water until the water runs clear.
2. In a medium saucepan, bring 2 cups of water to a boil over high heat.
3. Add the rinsed bulgur to the boiling water, reduce the heat to low, cover, and simmer for 12 minutes. Tip: Avoid lifting the lid to check on the bulgur; trust the process.
4. While the bulgur cooks, heat 2 tbsp of olive oil in a skillet over medium heat.
5. Add 8 oz of sliced mushrooms to the skillet and sauté for 5 minutes, until they start to soften.
6. Sprinkle ½ tsp of salt and 2 tbsp of fresh thyme over the mushrooms, stirring to combine, and cook for another 3 minutes. Tip: Thyme stems can be tough; strip the leaves by running your fingers down the stem.
7. Once the bulgur is cooked, fluff it with a fork and gently fold in the sautéed mushrooms and thyme. Tip: For an extra layer of flavor, let the salad sit covered for 5 minutes before serving to allow the flavors to meld.

Soft grains of bulgur cradle the tender mushrooms, each bite infused with the gentle whisper of thyme. Serve it alongside a crisp white wine or as a hearty base for a poached egg.

Bulgur and Lentil Salad with Cumin and Coriander

Wandering through the flavors of the Middle East, this dish brings a comforting simplicity to your table, blending earthy lentils with nutty bulgur, all kissed by the warmth of cumin and coriander.

Ingredients

• Bulgur – 1 cup
• Lentils – 1 cup
• Cumin – 1 tsp
• Coriander – 1 tsp
• Olive oil – 2 tbsp
• Lemon juice – 2 tbsp
• Salt – ½ tsp

Instructions

1. Rinse 1 cup of bulgur under cold water until the water runs clear.
2. In a medium saucepan, bring 2 cups of water to a boil, add the rinsed bulgur, reduce heat to low, cover, and simmer for 10 minutes. Tip: Letting it sit covered off the heat for 5 minutes after cooking makes it fluffier.
3. While the bulgur cooks, rinse 1 cup of lentils and pick out any debris.
4. In a separate saucepan, cover the lentils with water by 2 inches, bring to a boil, then reduce heat and simmer uncovered for 20 minutes or until tender but not mushy. Tip: Adding a pinch of salt halfway through cooking enhances the lentils’ flavor.
5. Drain any excess water from the lentils and let them cool slightly.
6. In a large bowl, whisk together 2 tbsp olive oil, 2 tbsp lemon juice, 1 tsp cumin, 1 tsp coriander, and ½ tsp salt.
7. Add the cooked bulgur and lentils to the bowl with the dressing and toss gently to combine. Tip: For a brighter flavor, let the salad sit for 10 minutes before serving to allow the flavors to meld.

Zesty and wholesome, this salad offers a delightful contrast of textures, from the chewy bulgur to the tender lentils, all enveloped in a fragrant, citrusy dressing. Serve it atop a bed of greens for a light lunch or alongside grilled meats for a hearty dinner.

Summer Bulgur Salad with Watermelon and Feta

Crisp summer evenings call for dishes that are as refreshing as they are simple to prepare, a harmony of flavors that speak of sun-warmed afternoons and the gentle rustle of leaves. This salad, with its playful contrast of sweet and salty, is a testament to the joy of seasonal eating, a dish that feels both nourishing and indulgent.

Ingredients

– Bulgur – 1 cup
– Watermelon – 2 cups, cubed
– Feta cheese – ½ cup, crumbled
– Olive oil – 2 tbsp
– Lemon juice – 1 tbsp
– Salt – ½ tsp

Instructions

1. Rinse 1 cup of bulgur under cold water until the water runs clear.
2. In a medium saucepan, bring 2 cups of water to a boil, add the rinsed bulgur, reduce heat to low, cover, and simmer for 12 minutes. Tip: Letting the bulgur sit covered off the heat for 5 minutes after cooking ensures it’s perfectly fluffy.
3. While the bulgur cooks, cube 2 cups of watermelon and crumble ½ cup of feta cheese.
4. In a large bowl, whisk together 2 tbsp of olive oil, 1 tbsp of lemon juice, and ½ tsp of salt.
5. Fluff the cooked bulgur with a fork and add it to the bowl with the dressing, tossing gently to combine. Tip: Adding the bulgur while still warm helps it absorb the dressing better.
6. Gently fold in the watermelon cubes and crumbled feta. Tip: For the best texture, add the watermelon just before serving to keep it crisp.
7. Serve immediately or chill in the refrigerator for up to an hour before serving.
Zesty and vibrant, this salad is a celebration of textures—the chewiness of bulgur, the juicy burst of watermelon, and the creamy tang of feta. It’s perfect as a standalone lunch or as a colorful side at your next barbecue, a dish that invites you to savor each bite slowly, under the summer sky.

Bulgur Salad with Roasted Eggplant and Tahini

Dusk settles softly outside, and in the quiet of the kitchen, the simple act of preparing a meal becomes a moment of solace. This dish, with its earthy tones and creamy textures, is a gentle reminder of the beauty in simplicity.

Ingredients

• Bulgur – 1 cup
• Eggplant – 1 medium, cubed
• Tahini – ¼ cup
• Olive oil – 2 tbsp
• Lemon juice – 1 tbsp
• Salt – ½ tsp

Instructions

1. Preheat the oven to 400°F.
2. Toss the cubed eggplant with 1 tbsp olive oil and ¼ tsp salt on a baking sheet.
3. Roast the eggplant in the preheated oven for 25 minutes, or until golden and tender, stirring halfway through for even cooking.
4. While the eggplant roasts, rinse the bulgur under cold water until the water runs clear.
5. In a medium saucepan, bring 2 cups of water to a boil, add the rinsed bulgur, reduce the heat to low, cover, and simmer for 10 minutes. Remove from heat and let stand, covered, for 5 minutes.
6. In a small bowl, whisk together the tahini, lemon juice, remaining 1 tbsp olive oil, and ¼ tsp salt until smooth.
7. Fluff the cooked bulgur with a fork and transfer to a large bowl.
8. Add the roasted eggplant to the bulgur and drizzle with the tahini mixture, gently tossing to combine.

Vibrant and hearty, this salad offers a delightful contrast between the nutty bulgur and the creamy tahini, with the roasted eggplant adding a smoky depth. Serve it atop a bed of greens for an extra layer of texture, or enjoy it as is for a comforting, standalone meal.

Spiced Bulgur Salad with Carrots and Golden Raisins

Today, as the light fades softly outside, I find myself drawn to the simplicity and warmth of a dish that feels like a gentle embrace. This spiced bulgur salad, with its earthy tones and sweet whispers of golden raisins, is a testament to the beauty of simple ingredients coming together.

Ingredients

• Bulgur – 1 cup
• Water – 2 cups
• Carrots – 2, grated
• Golden raisins – ½ cup
• Olive oil – 2 tbsp
• Cumin – 1 tsp
• Salt – ½ tsp

Instructions

1. Rinse the bulgur under cold water until the water runs clear, then drain well. This removes any bitterness and ensures a fluffy texture.
2. In a medium saucepan, bring the water to a boil over high heat. Add the bulgur, reduce the heat to low, cover, and simmer for 12 minutes. Perfectly cooked bulgur should be tender but still have a slight bite.
3. While the bulgur cooks, heat the olive oil in a large skillet over medium heat. Add the grated carrots and sauté for 5 minutes, until they begin to soften. Stirring occasionally prevents them from sticking and ensures even cooking.
4. Add the cumin and salt to the carrots, stirring for 1 minute to toast the spices, which unlocks their aroma and depth of flavor.
5. Remove the bulgur from the heat and let it sit, covered, for 5 minutes. Then, fluff it with a fork to separate the grains.
6. Combine the bulgur, carrot mixture, and golden raisins in a large bowl. Gently toss to mix all the ingredients evenly.

Gently, the salad comes together, each grain of bulgur coated in the warmth of cumin and the sweetness of raisins, with the carrots adding a crisp contrast. Serve it at room temperature to appreciate the full spectrum of flavors, or pack it for a picnic, where it seems to taste even better under the open sky.

Bulgur Salad with Grilled Halloumi and Cherry Tomatoes

Just as the evening light fades into a soft glow, there’s something deeply comforting about preparing a meal that’s both nourishing and simple. This dish, with its warm hues and inviting textures, is a gentle nod to the quiet moments of summer.

Ingredients

• Bulgur – 1 cup
• Halloumi cheese – 8 oz
• Cherry tomatoes – 1 cup
• Olive oil – 2 tbsp
• Lemon juice – 1 tbsp
• Salt – ½ tsp

Instructions

1. Rinse 1 cup of bulgur under cold water until the water runs clear.
2. In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed bulgur, reduce heat to low, cover, and simmer for 12 minutes. Tip: Let the bulgur sit covered for 5 minutes off the heat to fluff up perfectly.
3. While the bulgur cooks, slice 8 oz of halloumi cheese into ½-inch thick pieces.
4. Heat a grill pan over medium-high heat. Brush the halloumi slices with 1 tbsp of olive oil and grill for 2 minutes on each side, or until golden grill marks appear. Tip: Don’t move the cheese too soon; it needs time to develop those beautiful marks.
5. Halve 1 cup of cherry tomatoes and toss them with the cooked bulgur, remaining 1 tbsp of olive oil, 1 tbsp of lemon juice, and ½ tsp of salt.
6. Arrange the grilled halloumi on top of the bulgur salad. Tip: For an extra burst of flavor, drizzle a little more olive oil and lemon juice over the halloumi just before serving.

Gently toss the salad to combine, and you’ll find each bite a delightful mix of creamy, tangy, and fresh. The halloumi adds a satisfying chew against the soft bulgur and juicy tomatoes, making it a perfect dish to enjoy under the stars.

Summary

Feasting on these 20 refreshing bulgur salad recipes is the perfect way to savor summer’s bounty. Each dish offers a unique blend of flavors and textures, ensuring there’s something for every palate. We’d love to hear which recipes become your favorites—drop us a comment below! And if you enjoyed this roundup, don’t forget to share the love by pinning it on Pinterest for fellow food enthusiasts to discover. Happy cooking!