Turkish Bulgur Salad with Cucumber and Yogurt Recipe
A refreshing salad where fine bulgur wheat is mixed with cucumber, herbs, and a light yogurt dressing. In Turkey, similar dishes are served in summer as a cool side to grilled meats or as a light meal on hot days. The flavor is a bit like Greek tzatziki combined with a grain salad.
This salad combines the creaminess and freshness of tzatziki with the satisfying bite of bulgur, making it both light and filling. It’s perfect for hot days and pairs beautifully with grilled dishes, while still being simple and quick to prepare.
Chef's tips
Use fine or medium bulgur so it softens quickly in hot water and blends well with the creamy dressing. If your yogurt is very thick, thin it slightly with a splash of water so the dressing coats the grains evenly. Taste the salad again after chilling – the flavors develop in the fridge and may need a touch more lemon or salt.
How to serve
Serve well chilled, sprinkled with a bit of extra chopped dill or mint and a drizzle of good olive oil. It works great on a mezze-style table alongside hummus, grilled vegetables, and flatbreads. You can also pack it into lunch boxes as a light, refreshing meal.
Ingredients
- bulgur - 200 g
- water - 350 ml
- cucumber - 2 pieces
- yogurt - 250 g
- garlic - 1 clove
- dill - 2 tablespoons
- mint - 1 tablespoon
- lemon juice - 1.5 tablespoons
- oil - 2 tablespoons
- salt
- black pepper
Preparation
- Put the bulgur into an ovenproof bowl, lightly salt it, and pour boiling water over it. Cover with a plate or foil and set aside for 10–15 minutes, until the bulgur absorbs the water and softens.
- After this time, fluff the bulgur with a fork and leave it to cool completely.
- Wash the cucumbers, peel them if needed, cut them in half lengthwise, and scoop out the soft, seedy center with a teaspoon so the salad doesn’t turn watery. Cut the flesh into small cubes.
- Finely chop the dill and mint. Press the garlic through a garlic press or chop it very finely.
- In a bowl, mix the yogurt, lemon juice, oil, garlic, a pinch of salt, and pepper until you get a smooth dressing.
- Put the cooled bulgur into a large bowl, add the chopped cucumbers, dill, and mint. Pour in the yogurt dressing and gently mix so the grains don’t clump together.
- Taste the salad and, if needed, season with more salt, pepper, or lemon juice. Chill for at least 30 minutes in the fridge before serving.
Storage
Sałatka z czasem lekko puszcza wodę od ogórka i jogurtu, więc przed podaniem delikatnie ją wymieszaj. Najlepiej smakuje dobrze schłodzona następnego dnia.
