Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
8 servings (serving size: about 1 cup)

Light, herby, and vibrantly flavored, this salad makes a fine addition to a meze spread. Make up to two hours ahead so tastes can meld.

How to Make It

Step 1

Combine bulgur and 1 cup boiling water in a medium bowl. Cover and let stand 30 minutes or until tender. Stir in juice, oil, and garlic. Cool to room temperature.

Step 2

Combine bulgur mixture, tomato, and remaining ingredients in a large bowl; toss gently to coat.

Ratings & Reviews

Wow is this good!

June 14, 2017
I had this at a grad party and immediately fell in love.  Found this recipe and made it exactly as written.  This is so light, refreshing, and flavorful; an instant favorite!  I will be making this all summer.

Pamgardentrolle's Review

August 25, 2013

Carey1969's Review

October 27, 2009
This was the simplest light meal accompaniment I have ever made - easy chopping, whole grains, good for you, too! My vegetarian cronie loved it - I sent her home with the entire container and she savored it for over a week. A+

Kimdon's Review

September 02, 2009
Made this w/couscous instead of bulgur. My husband doesn't typically like cold grain salads but we both agreed this was DELICIOUS!!!! Putting this in my on line cookbook folders. Had boneless pork chops on the grill w/this.

Shannaa's Review

July 14, 2013