Bulgur Salad with Lemon Vinaigrette

Sephardic Jews who migrated to Syria, Lebanon, and Turkey learned to use bulgur as an alternative to rice. This salad lends color to the holiday table. It's also good with feta cheese as a lunch entrée.


8 servings (serving size: 3/4 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 107
Caloriesfromfat 24 %
Fat 2.9 g
Satfat 0.4 g
Monofat 1.9 g
Polyfat 0.4 g
Protein 3.1 g
Carbohydrate 19 g
Fiber 4.6 g
Cholesterol 0.0 mg
Iron 1 mg
Sodium 228 mg
Calcium 20 mg


1 1/4 cups uncooked bulgur
1 1/4 cups boiling water
1 cup diced seedless cucumber
1 cup diced seeded plum tomato (about 2 tomatoes)
1/2 cup chopped fresh flat-leaf parsley
1/2 cup chopped radishes
1/4 cup chopped green onions
1/2 teaspoon grated lemon rind
1/4 cup fresh lemon juice
1 1/2 tablespoons extravirgin olive oil
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper


Combine bulgur and 1 1/4 cups boiling water in a large bowl. Cover and let stand 30 minutes or until bulgur is tender. Drain; return bulgur to bowl. Add cucumber and the next 4 ingredients (through onion).

Combine rind and remaining ingredients in a small bowl, stirring with a whisk. Drizzle over bulgur mixture; toss well. Cover and chill at least 1 hour.