Turkish Bulgur Salad with Cucumber and Tomato Recipe
A light salad made with fine bulgur, cucumber, tomato and plenty of herbs is Turkey’s answer to tabbouleh. In Turkey, salads like this often appear on the table alongside grilled meat or as a quick lunch on hot days. Thanks to the lemon-olive oil dressing it’s refreshing and tastes great even the next day.
This salad combines the freshness of cucumber and tomato with plenty of herbs and a bright lemon-olive oil dressing, creating a Turkish-style take on tabbouleh that stays delicious even the next day.
Chef's tips
Use fine bulgur so it softens quickly in hot water and gives the salad a light, fluffy texture. Don’t skip the herb stalks—especially parsley stems—as they add a lot of flavour. Letting the salad rest before serving is key for the flavours to fully develop.
How to serve
Serve slightly chilled or at room temperature, alongside grilled kebabs, fish, halloumi or roasted vegetables. It also works well as part of a mezze spread with hummus, baba ganoush and flatbread.
Ingredients
- bulgur - 200 g
- water - 300 ml
- cucumber - 1 piece
- tomatoes - 2 pieces
- onion - 0.5 pieces
- parsley finely chopped - 4 tablespoons
- mint finely chopped - 2 tablespoons
- olive oil - 3 tablespoons
- lemon juice freshly squeezed - 2 tablespoons
- salt - 0.75 teaspoons
- black pepper ground - 0.25 teaspoons
Preparation
- Put the bulgur into a bowl, pour over boiling water, cover with a plate and set aside for 10–15 minutes, until it absorbs the water and softens.
- Fluff the bulgur with a fork and leave it to cool slightly.
- Wash the cucumber; if the skin is thick, peel it partially, then cut it into small cubes. If you are using a large cucumber, remove the watery core with seeds using a teaspoon.
- Cut the tomatoes into small cubes, trying not to add too much juice to the bowl. Finely chop the onion.
- Finely chop the parsley and mint, including the parsley stalks (they are full of flavour).
- In a small bowl, whisk together the olive oil, lemon juice, salt and pepper until you get a smooth dressing.
- Put the cooled bulgur into a large bowl, add the cucumber, tomatoes, onion and herbs. Pour over the dressing and mix thoroughly.
- Taste and, if needed, season with extra salt or lemon juice. Set the salad aside for at least 15 minutes so the flavours can meld.
Storage
No storage information available for this dish.
This Turkish-inspired bulgur salad is one of those dishes that’s perfect for hot days and for meal prep. It’s quick to make, travels well in a lunchbox and can easily be adapted with whatever fresh herbs or vegetables you have on hand.
