Photo: Jennifer Causey; Styling: Lindsey Lower
Hands-on Time
15 Mins
Total Time
30 Mins
Serves 8 (serving size: 3/4 cup)

You can make this fresh, summery picnic dish up to two days ahead. If you'd like a fresh herb garnish, pack the leaves separately, and sprinkle onto the salad shortly before serving.

How to Make It

Step 1

Bring 1 cup water to a boil in a small saucepan.

Step 2

Combine the boiling water and bulgur in a mixing bowl. Let mixture stand, covered, 25 minutes or until all water is absorbed.

Step 3

Place the mint, oil, lemon juice, salt, and pepper in a blender; process until pureed.

Step 4

Use a fork to fluff the bulgur. Add the dressing, cucumber, blue­berries, onion, and feta to the grains; toss to combine.

Step 5


Step 6

Tomato and Corn Bulgur Salad: Sub basil for the mint, halved cherry tomatoes for the cucumber, fresh corn kernels for the blueberries, and 1/4 cup toasted pine nuts for the feta. Sprinkle with 2 cooked and crumbled bacon slices. Serves 8 (serving size: 3/4 cup) CALORIES 212; FAT 4g (sat 9g, mono 9g, poly 7g); PROTEIN 5g; CARB 21g; FIBER 4g; CHOL 2mg; IRON 1mg; SODIUM 205mg; CALC 17mg

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

Ratings & Reviews

Delicious combination of flavors

August 13, 2015
Soaking the red onions definitely made a difference.  Just the perfect amount of onion-ness, but I do agree with previous reviewer to cut the pieces smaller. I also used half the oil called for. I didn't have mint, so used some parsley instead. The blueberries are a delicious addition.

Perfect Summer Side Recipe

June 12, 2015
This was easy to make with minimal use of the stove (no extra heat on an already hot day). The time was fairly accurate. It took about 20-25 minutes to get all the ingredients in order but only a few minutes to mix them together. I thought the recipe called for too little water but it was the perfect amount for firmer bulgur. Next time, I'd cut the red onion smaller and use a little less olive oil. I mixed 1.5 servings with arugula and spring mix for lunch the next day.