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Overhead shot of bulgur mint and cucumber salad in a ceramic bowl with cherry tomatoes and lemon wedges on a linen cloth.

Chilled Bulgur Salad Bowl with Fresh Mint and Cucumber

Soaked bulgur tossed with cucumber, cherry tomatoes, mint, parsley and a lemon-olive oil dressing, chilled and ready in under an hour.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Salad
Cuisine: Middle Eastern
Calories: 342
Ingredients Method Notes

Ingredients
  

Salad
  • 200 g bulgur wheat, fine or medium grind
  • 300 ml boiling water
  • 2 Persian cucumbers medium (about 300 g); diced
  • 200 g cherry tomatoes halved
  • 1 cup fresh parsley packed (30 g); finely chopped
  • 1/2 cup fresh mint leaves packed (15 g); finely chopped, plus extra for garnish
  • 3 scallions thinly sliced
Dressing
  • 60 ml extra-virgin olive oil (1/4 cup)
  • 45 ml fresh lemon juice (3 tbsp)
  • 1 garlic clove minced
  • 3/4 tsp salt plus more to taste
  • 1/2 tsp black pepper

Method
 

Soak the Bulgur
  1. Bring water to a boil in a small saucepan (1-quart / 1 L). Pour 300 ml boiling water over the 200 g bulgur in a heatproof bowl, cover with a plate, and let sit for 15 to 20 minutes until the grains are tender and the water is absorbed.
  2. Fluff the bulgur with a fork. Tip it into a fine-mesh strainer and press gently to drain off any extra water, then spread it on a plate to cool for 10 minutes.
Prep the Vegetables
  1. While the bulgur soaks, dice the cucumbers, halve the cherry tomatoes, and thinly slice the scallions. Finely chop the parsley and mint, and mince the garlic.
Make the Dressing
  1. Whisk the olive oil, lemon juice, minced garlic, salt, and pepper in a small bowl until combined.
Assemble the Salad
  1. Add the cooled bulgur to a large mixing bowl (4-quart / 3.8 L) with the cucumber, tomatoes, parsley, mint, and scallions.
  2. Pour the dressing over the top and toss well so every grain gets coated.
  3. Taste and add more salt or lemon juice if the salad needs brightening.
  4. Cover and chill for 15 to 20 minutes before serving, or serve right away at room temperature. Garnish with extra mint leaves.

Notes

  • Use fine or medium grind bulgur for the best texture here; coarse bulgur needs a longer soak.
  • Drain excess water before dressing the salad, or it turns watery by the next day.
  • Chop the mint right before mixing so it doesn't bruise and darken.
  • Season the dressing a bit stronger than you think since bulgur and cucumber dilute it as they sit.