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Bulgur Salad with Tomatoes, Cucumbers and Mint

Looking for a refreshing summer salad, or a dish to share at a potluck? Check out this seasonal recipe that we’ve adapted from one of our favorite cookbook authors, Rebecca Katz’s book, One Bite at a Time

Bulgur Salad with Tomatoes, Cucumbers and Mint

  • 1½ cup bulgur (cracked wheat)
  • 2 cups boiling water
  • 1 teaspoon ground cumin
  • ½ teaspoon ground coriander
  • 1 cup chopped fresh mint
  • 1 cup diced tomatoes, or halved cherry tomatoes
  • 2 small cucumbers (optional: peel, seeded and diced
  • Zest of 1 lemon
  • ¼ cup fresh lemon juice
  • 3 tsp. extra-virgin olive oil
  • 1 tsp. sea salt
  • 2 green onions, green parts only, finely chopped, for garnish

Place bulgur in large bowl and cover with boiling hot water. Cover with a plate or plastic wrap and let stand 20-30 minutes, until water is absorbed.

Stir in the cumin and coriander, fluff with a fork and then spread onto a sheet pan to cool.

In a large bowl, combine mint, cucumbers, tomatoes, lemon zest, lemon juice, olive oil and salt. Add the bulgur and mix with a fork.

Chill for at least two hours. Taste and adjust lemon and salt as needed. Serve garnished with chopped green onions.