Bulgur salad is one of my favourite summer plates, because it is fresh, tasty, colourful and ready in few minutes. I usually prepare bulgur salad in the morning and take it to work.
It is full of the best summer ingredients and one of my favourite grains, bulgur. Bulgur is wheat that’s been parboiled, dried, and cracked into small bits. It cooks fast and tastes sooooo good. Bulgur is most common in European, Middle Eastern and Indian cuisine. I usually use it in salads, for extra taste, crunchiness and fibre intake.
This is my version of bulgur salad that I usually cook in summer, but you may play endlessly with it by adding different vegetables, nuts and spices.
Bulgur summer salad
Yield 1-2 servings
- ½ cup bulgur
- 1 cup water
- 1 medium tomato
- 1 fresh red pepper (optional)
- 30 g feta cheese (optional)
- 1 radish
- ¼ – ½ bunch of parsley
- 1 tbs sunflower seeds
- 1-2 tbs lemon juice, depending on how much you like lemon flavour
- 1 tbs olive oil
- Put bulgur with water in a small saucepan over medium heat and bring to a boil. Lower the heat and let it simmer for 15-20 minutes, or until all the water has been absorbed.
- Remove from heat and let cool.
- Meanwhile, prepare the other ingredients. Clean and chop the tomato, parsley and pepper (if using) and put them in a small bowl.
- Clean and slice the radish, crumble the feta and add it to the bowl.
- Add bulgur, lemon juice, olive oil and sunflower seeds and mix well.
- Season with salt and pepper and enjoy.
Note: 1 cup – a standard cup of 240 ml