Middle Eastern style Bulgur Salad with fresh tomatoes, herbs and peppers. Dressed up with lemon juice and olive oil, this simple yet satisfying salad is easy to prepare at home. Vegan.
Today we are making a middle eastern style (oriental) salad with vegetables, bulgur and handful of herbs. It’s perfect for feeding a crowd, especially if you make the bulgur in advance and assemble the salad just before serving it. Let me show you how I make it.
FUN FACTS: Bulgur wheat is very popular in the Middle East and has been a staple food in the region for thousands of years. It is widely used in various Middle Eastern cuisines, valued for its nutty flavor, nutritional benefits, and versatility. Bulgur wheat is made from whole wheat kernels (thus it’s not gluten – free) that have been parboiled, dried, and cracked, which makes it quick and easy to cook.
Middle Eastern Bulgur Salad – Ingredients
- Bulgur wheat – personally, I prefer the smaller type of bulgur wheat berries for this salad, as they cook well and do not stand out too much. The one I use is similar to this one here on Amazon, used for tabbouleh salad.
- Tomatoes – I use pink ripe tomatoes, but any variety works well.
- Green (roasted) pepper, chopped – depending on what I have on hand, I use both fresh or roasted pepper. Personally, I prefer the roasted pepper better.
- Chives, chopped
- Red onion, minced – or shallots
- Fresh parsley, minced – or more to taste
- Extra virgin olive oil to taste
- Lime (lemon), juice needed (or more) – if you wish add some lemon peel to strengthen the taste
- Sea salt to taste
- Water for boiling bulgur wheat in
- Handful of chopped walnuts and olives, optional
How to make Oriental Salad with Bulgur?
1st: Cook bulgur in hot water until fully cooked, drain and set aside.
2nd: Chop all other ingredients finely, mix with cooked bulgur and season. Taste test along the way to adjust the taste to your personal preferences.
What to serve with Middle Eastern Bulgur Salad?
A few suggestions from my kitchen:
Middle Eastern Bulgur Salad
Ingredients
- 100 g bulgur wheat, boiled in water
- 1 green (roasted) pepper, chopped
- 2 large pink tomatoes, diced
- 2-3 tbsp. chives, chopped
- 1 red onion, minced
- 2 tbsp. fresh parsley, minced
- Extra virgin olive oil to taste
- 1/2 lime (lemon), juice needed (or more)
- sea salt to taste
- water for boiling bulgur wheat in
- handful of chopped walnuts and olives, optional
Instructions
- In a soup pan bring water to a boil and add bulgur wheat. Let simmer until fully cooked (approx. 20 min on my oven).
- Drain well from water and set aside. Alternatively, refrigerate for future use (see notes).
- Finally, dice tomatoes and pepper in small cubes, chop onion, parsley and chives, add all remaining ingredients and mix well. Serve immediately.
Notes
Nutrition
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Lovely recipe, light and easy to make.