Turkish bulgur salad with cucumber and mint yogurt Recipe
A refreshing salad made with bulgur, cucumber and a minty yogurt dressing that feels like a cross between a salad and a cold soup. On hot days in Turkey, dishes like this often replace a hot lunch because they are light yet filling. The flavor is fresh, slightly tangy and herbaceous.
This salad combines the heartiness of bulgur with the freshness of cucumber and cooling mint yogurt, giving you a dish that is both satisfying and refreshing. It is inspired by Turkish summer cooking, where such cold, yogurt-based dishes help you stay full without feeling heavy in the heat.
Chef's tips
Use fine or medium bulgur so that it softens quickly and blends well with the creamy yogurt dressing. Be sure to remove the watery seed centers from the cucumbers so the salad does not become too runny. Fresh herbs are key here—do not skimp on the mint and dill, as they give the salad its characteristic flavor.
How to serve
Serve in deep bowls, topped with a drizzle of olive oil and a few fresh mint leaves. It pairs well with grilled chicken skewers, baked fish or mezze-style spreads with hummus and roasted vegetables. You can also pack it into lunch boxes as a cool, refreshing meal for work or a picnic.
Ingredients
- bulgur - 200 g
- cucumber - 2 pieces
- plain yogurt - 250 g
- mint - 2 tablespoons
- dill - 1 tablespoon
- lemon juice - 1.5 tablespoons
- olive oil - 2 tablespoons
- garlic - 1 clove
- salt
- black pepper
Preparation
- Rinse the bulgur in a sieve. In a pot, bring 400 ml of water with a pinch of salt to a boil, add the bulgur, stir, cover and cook over low heat for 8–10 minutes, until it absorbs the water and is tender. Remove from the heat and leave covered for 5 minutes, then let cool and fluff with a fork.
- Wash the cucumbers, cut them lengthwise, scoop out the watery centers with seeds using a teaspoon, and dice the remaining flesh finely.
- Finely chop or press the garlic. Rinse the mint and dill, pat dry and chop finely.
- In a bowl, mix the yogurt, lemon juice, olive oil, garlic, a pinch of salt and pepper. Add the chopped mint and dill and mix again.
- Transfer the cooled bulgur and diced cucumbers to a large bowl. Pour in the yogurt dressing and gently mix until everything is evenly combined.
- Taste the salad and, if needed, season with more salt, pepper or lemon juice. Refrigerate for at least 20 minutes to let the flavors meld, then serve chilled.
Storage
Sałatkę przechowuj w lodówce w szczelnym pojemniku do 2 dni. Z czasem kasza będzie wchłaniać sos, więc przed podaniem możesz dodać łyżkę jogurtu i odrobinę wody, aby ją odświeżyć.
