Bulgur Salad with Cucumber is an undeniably healthy salad you can enjoy any time of the year! Fresh ingredients with no-fuss dressing --- absolutely delicious!
This simple bulgur salad is excellent as an appetizer, a side dish, or even a light meal.
The key is to chop everything to almost the same size, so having a bit of everything in one spoonful is easier.
As for the dressing, if you want a 'lemony' salad, add another squeeze of lemon juice in there. 😉
If you want a more complete meal? Serve it with some bread or grilled meat or fish --- yum!
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Ingredients
- Bulgur - you can use your preferred bulgur size (of the granules); I typically use the coarse ones because that's what I have on hand.
- Bell pepper - red or yellow bell pepper is excellent for this bulgur salad recipe.
- Cucumber - no need to remove the skin, but absolutely fine to peel it as well.
- Tomatoes - any type of cherry tomatoes would be perfect.
- Olives - green olives, rinsed and drained.
- Olive oil - extra virgin olive oil, if possible.
- Mozzarella - feel free to use the mini ones; just remember to drain them properly.
- Lemon - you would only use lemon juice for this bulgur salad with cucumber and tomatoes.
- Salt & pepper - just use your favorite brand.
Preparation
Start preparing this easy bulgur salad with cucumber by cooking the wheat as per the package instructions.
Chop the mozzarella, bell pepper, tomatoes, and cucumber in almost the same size --- and the olives into thin rounds.
Place everything in a bowl and season with salt and pepper.
Once the bulgur is ready, add it to the bowl as well.
Pour some olive oil and a teaspoon of lemon juice.
Mix to combine everything --- and adjust the seasoning by adding more oil, lemon juice, salt, and ground black pepper.
Set aside for about ten minutes to let the flavors come together.
Your bulgur cucumber salad is now ready for serving!
Helpful tips
- Do not pour the olive oil and lemon juice all at once.
Pour half of each first, mix, taste, and add more depending on what is needed to balance your bulgur salad.
- Feel free to add more of your favorite vegetables --- or mozzarella. Just remember to taste and adjust the seasoning accordingly.
Recipe variation
- Wine vinegar. White wine vinegar is an excellent substitute for lemon juice; it provides freshness without overpowering the rest of the bulgur salad ingredients.
- Capers. You can use capers instead of olives or add them with the olives. Just make sure you rinse and drain them first.
Easy, right? So, give this bulgur with cucumber salad a try tonight! 🙂
IF YOU WANT MORE IDEAS FOR SIMPLE SIDE DISHES, CHECK OUT THESE POSTS!
📖 Recipe
Bulgur Salad Recipe (with Cucumber)
Equipment
- Chopping board
- Kitchen knife
- Mixing bowls
- Measuring cups
- Measuring spoons
- Colander
Ingredients
- 1/2 cup bulgur wheat
- 1 medium bell pepper
- 1 cup cherry tomatoes
- 1 medium cucumber
- 1/3 to 1/2 cup green olives, pitted, rinsed and drained
- 1/2 cup mozzarella, drained
- 1 tablespoon olive oil
- 2 teaspoons lemon juice
- salt and ground black pepper, to season
Instructions
- Cook the bulgur wheat as indicated in its package.
- Chop the green olives into thin half-rounds and the rest in almost the same size: mozzarella, bell pepper, tomatoes, and cucumber.
- Combine all in a bowl and season with salt and pepper.
- Once the bulgur is ready, add it to the bowl as well.
- Pour some olive oil and a teaspoon of lemon juice.
- Mix to combine everything --- and adjust the seasoning by adding more oil, lemon juice, salt, and ground black pepper.
- To let the flavors come together, let it sit for about 10 minutes.
- Serve your bulgur salad with cucumber, and enjoy!
Notes
- Cook's Tip: Remember not to pour the olive oil and lemon juice all at once. It's better to add just a portion, mix, and taste --- then add more to balance all the flavors in your bulgur salad with cucumber and tomatoes.
- Refer to the 'Recipe variation' section in the post for substitutions.
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