Turkish bulgur salad with cucumber and mint yogurt Recipe
This salad combines soft bulgur with crunchy cucumber and a refreshing mint yogurt dressing. In Turkey, dishes like this often appear in summer as light, chilled sides for grilled food or as a standalone meal on hot days. The flavor is a bit like a mix of Polish cucumber salad (mizeria) and tabbouleh, but with yogurt as the main sauce.
A simple, refreshing Turkish-inspired salad that combines the creaminess of yogurt with the lightness of bulgur and fresh herbs. It’s perfect for hot days and works both as a side and as a light main dish.
Chef's tips
Use thick, good-quality yogurt so the dressing doesn’t turn watery. If the cucumber is very watery, lightly salt the diced pieces, let them sit for a few minutes, then pat dry before adding to the salad.
How to serve
Serve in a shallow bowl, sprinkled with extra chopped mint or dill and a drizzle of olive oil. It goes well with grilled chicken skewers, baked fish, or roasted vegetables, and can also be served in lettuce cups as a light appetizer.
Ingredients
- fine bulgur - 150 g
- water for soaking the bulgur - 300 ml
- fresh cucumber large - 1 piece
- plain yogurt thick - 300 g
- garlic finely grated - 1 clove
- fresh mint chopped leaves - 2 tablespoons
- dill chopped, optional - 1 tablespoon
- lemon juice - 1 tablespoon
- olive oil - 1 tablespoon
- salt to taste
- black pepper to taste
Preparation
- Put the bulgur into a bowl, pour boiling water over it (about 300 ml), cover with a plate and set aside for 10–15 minutes, until it absorbs the water and softens. Then fluff it with a fork and let it cool.
- Wash the cucumber, cut it in half lengthwise, scoop out the seeds with a teaspoon, and dice the flesh finely.
- In a bowl, mix the yogurt, grated garlic, lemon juice, olive oil, chopped mint and dill. Season with salt and pepper to taste.
- Put the cooled bulgur and the diced cucumber into a large bowl.
- Add the yogurt dressing and mix thoroughly with a spoon until the bulgur is evenly coated.
- Place the salad in the fridge for at least 20 minutes so the flavors can meld. Serve chilled.
Storage
No storage information available for this dish.
This salad is a great way to bring a bit of Turkish summer to your table. It’s quick to make, filling but not heavy, and tastes even better after a short rest in the fridge.
