Bulgur Salad Recipe – Fresh Herbs, Lemon & Cinnamon Delight

Last Updated on 2 months by Neha Deshmukh

Bulgur Salad Recipe – Fresh Herbs, Lemon & Cinnamon Delight

Hey everyone! If you’re looking for a light, refreshing, and surprisingly flavorful salad, you have to try this Bulgur Salad. I first stumbled upon a version of this while travelling, and it instantly became a summer staple for me. It’s so easy to throw together, perfect for a quick lunch, or even as a side dish for a festive meal. Plus, the little hint of cinnamon? It’s a game changer!

Why You’ll Love This Recipe

This Bulgur Salad isn’t just another salad. It’s a burst of fresh flavors, a delightful texture, and a surprisingly unique spice profile. It’s quick to make – seriously, under 30 minutes! – and it’s incredibly versatile. You can easily adapt it to your liking, making it a perfect dish for any occasion. It’s healthy, vibrant, and just… happy food!

Ingredients

Here’s what you’ll need to create this deliciousness:

• ¼ cup Bulgur (approx. 50g)
• ½ cup Boiling water (120ml)
• ½ Onion, chopped
• 3 Tomatoes, chopped
• 1 cup Parsley, chopped (approx. 30g)
• ½ cup Mint, chopped (approx. 15g)
• 2 tbsp Olive oil (30ml)
• 3-4 tbsp Lemon juice (45-60ml)
• Salt, to taste
• 1 pinch Cinnamon powder (approx. ½ tsp)
• 1 pinch Pepper powder (approx. ½ tsp)

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

Bulgur: Types & Cooking Variations

Bulgur comes in different grinds – fine, medium, and coarse. I prefer medium for this salad, as it has a nice chewy texture. To cook it, simply bring water to a boil, add the bulgur and a pinch of salt, cover, and let it sit for 15-20 minutes. It’s ready when all the water is absorbed!

Fresh Herbs: Parsley & Mint – Choosing the Best

Fresh herbs are key here. Look for bright green, perky parsley and mint. Flat-leaf parsley (Italian parsley) has a more robust flavor than curly parsley, which I personally prefer. Don’t be shy with the mint – it really brightens everything up!

Olive Oil: Regional Varieties & Flavor Profiles

The olive oil you use will definitely impact the flavor. A good quality extra virgin olive oil is best. I love using a fruity olive oil from Rajasthan for this salad, but feel free to experiment with different regional varieties.

Cinnamon: The Unexpected Spice – Origin & Benefits

Okay, cinnamon in a salad might sound strange, but trust me on this one! A tiny pinch adds a warm, subtle sweetness that complements the lemon and herbs beautifully. Cinnamon isn’t native to India, but it’s been incorporated into our cuisine for centuries, valued for its flavour and medicinal properties.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s get that bulgur going. Boil the water, add the bulgur and a pinch of salt. Cover it up and let it sit for 15-20 minutes. Once it’s fluffy, give it a quick fluff with a fork.
2. While the bulgur is doing its thing, let’s prep the veggies. Chop your onion and tomatoes – not too big, not too small, just right! Then, finely chop your parsley and mint.
3. In a large bowl, combine the chopped onions, tomatoes, parsley, and mint. Add the olive oil, lemon juice, salt, pepper, and that magical pinch of cinnamon. Give it a good mix.
4. Now, add the cooked bulgur to the vegetable mixture. Mix everything together gently until well combined.
5. Serve immediately, or chill for later. It’s even better after the flavors have had a chance to meld!

Expert Tips

• Don’t overcook the bulgur! You want it to be tender but still have a bit of a bite.
• Taste as you go! Adjust the lemon juice and salt to your liking.
• For extra flavor, you can toast the bulgur in a dry pan for a few minutes before boiling it.

Variations

This salad is a blank canvas for your creativity!

• Vegan Adaptation: This recipe is already naturally vegan!
• Gluten-Free Adaptation: Make sure your bulgur is sourced from a certified gluten-free producer, as cross-contamination can occur.
• Spice Level Adjustment: If you like a little heat, add a pinch of red chili flakes or a finely chopped green chili. My friend, Priya, always adds a dash of chaat masala!
• Festival Adaptation: A Light Summer Salad for Celebrations: This is perfect for summer festivals like Teej or Onam. It’s light, refreshing, and a welcome change from heavier dishes.

Serving Suggestions

This Bulgur Salad is fantastic on its own for a light lunch. It also pairs beautifully with grilled chicken, fish, or paneer. I love serving it with a side of raita or a simple yogurt dip.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The flavors will actually develop even more overnight!

FAQs

What is bulgur and is it healthy?

Bulgur is a whole grain made from cracked wheat. It’s packed with fiber, protein, and essential nutrients. It’s a really healthy and satisfying grain!

Can I use couscous instead of bulgur?

Yes, you can! Couscous will give you a slightly different texture – it’s a bit lighter and fluffier than bulgur. Just follow the cooking instructions on the couscous package.

How can I make this salad ahead of time?

You can cook the bulgur ahead of time and store it in the refrigerator. Just add it to the vegetable mixture right before serving.

What are some protein additions to make it a complete meal?

Chickpeas, lentils, grilled chicken, or crumbled feta cheese would all be great additions.

Can I add other vegetables to this bulgur salad?

Absolutely! Cucumber, bell peppers, and even pomegranate seeds would be delicious.