Turkish Bulgur Salad with Cucumber and Mint Yogurt Recipe
A refreshing salad made with fine bulgur, crunchy cucumber, and a minty yogurt dressing. In Turkey, dishes like this are often served in summer as a light lunch or a side for grilled meats, because they’re wonderfully cooling in hot weather. The flavor is a bit like Greek tzatziki combined with a grain salad.
This salad combines the cooling freshness of tzatziki with the satisfying texture of bulgur, making it both light and filling. It’s quick to prepare, perfect for hot days, and works equally well as a main dish or a side for grilled meats.
Chef's tips
Use fine bulgur so it softens quickly in hot water without cooking. For the best flavor, choose thick, natural yogurt and fresh mint leaves. Don’t skip the cooling time in the fridge—the salad tastes much better once the flavors have had time to blend.
How to serve
Serve in a shallow bowl, garnished with a few whole mint leaves and a drizzle of olive oil. It’s great alongside grilled chicken, lamb skewers, or roasted vegetables. You can also serve it in lettuce cups or as part of a mezze-style spread with hummus, olives, and flatbread.
Ingredients
- bulgur fine - 150 g
- water - 250 ml
- cucumber - 1 large piece
- yogurt - 200 g
- garlic - 1 clove
- mint fresh, finely chopped - 2 tablespoons
- olive oil - 1 tablespoon
- lemon juice freshly squeezed - 1 tablespoon
- salt - 0.75 teaspoons
- black pepper ground - 0.25 teaspoons
Preparation
- Put the bulgur into a heatproof bowl, pour over boiling water, add a pinch of salt, cover with a plate, and set aside for 10–15 minutes, until it absorbs all the water and softens.
- Fluff the bulgur with a fork to separate the grains, then set aside to cool completely.
- Wash the cucumber. If the skin is thick, you can peel it partially. Cut it in half lengthwise, scoop out the soft, seedy center with a teaspoon, and dice the firm part into small cubes.
- Finely chop the garlic or press it through a garlic press. Chop the fresh mint very finely.
- In a bowl, mix the yogurt, garlic, chopped mint, olive oil, lemon juice, salt, and pepper. Stir until you get a smooth dressing.
- In a large bowl, combine the cooled bulgur and diced cucumber. Add the yogurt dressing and mix thoroughly so the bulgur is evenly coated.
- Taste the salad and, if needed, season with more salt or lemon juice. Refrigerate for at least 20 minutes to let the flavors meld.
- Serve chilled as a standalone dish or as a side to grilled meat.
Storage
No storage information available for this dish.
I love making this salad on very warm days when I don’t feel like standing over the stove. It’s simple, refreshing, and always disappears quickly at barbecues—especially when served well chilled with extra lemon on the side.
