We had a bulgur salad similar to this one on our recent trip to Greece. There was a breathtaking sunset over the Mediterranean, and we had just ordered a list of small plates so large that the server looked at us like we were crazy. With my husband and sister on my right and my best childhood friend and her fiance on my left, it was like one of those “happy place” daydreams where all your favorite people who live on different continents converge together in some gorgeous island destination.
It’s now a distant memory (sigh!), but we still have that salad. It was made a bit differently and called “pligouri” (bulgur wheat) salad, but this rendition is close. Since it’s very similar to tabbouleh, we’ve labeled it as such — though tabbouleh actually originates further East across the Mediterranean.
This is a fabulous summer salad since it’s easy to put together and deliciously light and herby. We love the fact that the bulgur wheat makes this dish “no cook” – just pour boiling water over the bulgur and let it sit for 30 minutes (it seems like magic each time we do it!). Bulgur wheat is a quick-cooking whole grain that you should be able to find at most supermarkets. The salad is another great option, along with this Greek Salad, to bring to a summer picnic or barbecue (perhaps July 4, if you’re in the US!).
We have one more recipe up our sleeve in this Greek menu – coming next week!Print
- 1 teaspoon kosher salt
- 1 ½ cups bulgur wheat
- 4 medium tomatoes (enough for 2 cups chopped)
- 3 green onions
- 1 clove garlic
- 2 cups fresh parsley (one large bunch)
- 1/4 cup mint
- 2 lemons
- 5 tablespoons olive oil
- Fresh ground pepper
- Add 1 teaspoon kosher salt to 1 ½ cups water and bring it to a boil. Place 1 1/2 cups bulgur wheat in a bowl and pour over the boiling salted water. Let sit for 30 minutes.
- Meanwhile, core 4 medium tomatoes and remove the seeds; finely dice the remaining flesh. Dice 3 green onions and mince 1 clove garlic. Chop 2 cups fresh parsley and 1/4 cup fresh mint. Zest 1 lemon.
- When the bulgur is finished, fluff it with a fork. Add tomatoes, green onions, garlic, parsley, mint, lemon zest, 5 tablespoons olive oil, juice of 2 lemons, a few pinches kosher salt, and fresh ground pepper. Stir gently to combine. Serve with additional lemon wedges.
About the Authors
Cookbook Author and writer
Sonja Overhiser is an acclaimed vegetarian cookbook author and cook based in Indianapolis. She’s host of the food podcast Small Bites and founder of the food website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.
Cookbook Author and photographer
Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the food website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the “best vegetarian cookbooks” by Epicurious.