Potluck entertaining is the best. Bring along this Bulgur Salad from Cooking with Love, sit back and wait for the accolades. This recipe should be made 1 to 2 days in advance so that the bulgur can absorb the dressing.
Parsley Cucumber Mint Bulgur Salad
- 1 c medium bulgur
- 1/2 c fresh lemon juice
- 3/4 c water
- 1/4 c olive oil
- 2 cloves garlic, minced
- 1 t kosher salt
- 4 scallions, thinly sliced
- 1 c Italian parsley, chopped
- 1/2 c fresh dill, chopped
- 1/3 c fresh mint, chopped
- 1 English cucumber, seeded and diced
- kosher salt and fresh ground pepper to taste
- 1/3 c pine nuts, toasted
Place bulgur in a large bowl. In a small bowl combine lemon juice, water, olive oil, garlic and salt. Drizzle lemon juice mixture over bulgur. Layer scallions, herbs and cucumbers over the bulgur mixture. The top layer should be cucumbers. Sprinkle lightly with salt and pepper. Cover with plastic wrap and refrigerate for 24 to 48 hours. Before serving, bring salad to room temperature. Add pine nuts, and toss the salad. Adjust for seasoning. Serves 8-10.
Parsley Cucumber Mint Bulgur Salad Print Ready Recipe
- Thanks to Cheryl Levy for steering me towards this excellent prepare-ahead salad. She co-wrote the book, so she should know what’s what.
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- You Say Tomato, I Say Tabouli … (themidlifesecondwife.com)
- Quinoa Tabouli with Sheep Feta (jitterycook.com)
I’m honored that you liked my recipe for tabouli enough to share it with your own readers. Thanks so much for including it on your site. I’ll definitely be returning to yours—your own recipe for bulgur salad sounds refreshing and delicious!
Holly, your beautiful photos really do justice to this yummy salad. Thanks for posting it- it’s a personal fave. I am now inspired to prepare it next weekend alongside your za’atar grilled chicken recipe, which I have been dying to try.
I like the ratio of herb to grain in this recipe. It looks terrific.