Tart & Tangy Bulgur Salad

Tart & Tangy Bulgur Salad Recipe
Photo: Becky Luigart-Stayner; Styling: Melanie J. Clarke
Category finalist: Sides & Salads



4 servings (serving size: about 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 210
Fat 8.7 g
Satfat 1.2 g
Monofat 6 g
Polyfat 1.1 g
Protein 5 g
Carbohydrate 31 g
Fiber 7.6 g
Cholesterol 0.0 mg
Iron 1.5 mg
Sodium 420 mg
Calcium 35 mg


1 cup uncooked bulgur
1 cup boiling water
2 tablespoons olive oil
2 tablespoons lime juice
1/2 teaspoon salt
8 large basil leaves, finely chopped
1 garlic clove, minced
1/4 cup chopped red onion
12 large olives, sliced (about 3/4 cup)
1 large tomato, chopped
Lime wedges (optional)


1. Combine bulgur and boiling water in a large bowl. Cover and let stand for 45 minutes.

2. Combine oil and next 4 ingredients (through garlic) in a small bowl, stirring with a whisk until combined. Add oil mixture, onion, olives, and tomato to bulgur; toss well. Garnish with lime wedges, if desired.


Mary Beth Howard,

April 2010
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