Best 7 Bulgur Salad With Cucumber Dill And Mint Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

In this culinary adventure, we take you on a refreshing journey with our vibrant Bulgur Salad with Cucumber, Dill, and Mint, a delightful symphony of crisp bulgur, refreshing cucumbers, aromatic dill, and invigorating mint. This wholesome salad is more than just a side dish; it's a nutritional powerhouse, brimming with vitamins, minerals, and dietary fiber. With zesty lemon dressing, it becomes a burst of flavors that dance on your palate.

Our culinary expedition doesn't stop there; we have a treasure trove of other delectable bulgur salad recipes waiting for you:

- **Bulgur Salad with Roasted Vegetables and Feta**: A colorful blend of roasted vegetables nestled amidst tender bulgur, topped with creamy feta cheese, this salad is a hearty and flavorful feast.

- **Mediterranean Bulgur Salad**: Dive into the vibrant flavors of the Mediterranean with this tantalizing salad. Succulent tomatoes, crunchy cucumbers, tangy olives, and fragrant herbs come together in a flavorful embrace.

- **Tabbouleh Bulgur Salad**: Transport yourself to the heart of the Middle East with this classic Tabbouleh salad. Bursting with the freshness of parsley, mint, and bulgur, this salad is a celebration of simplicity and taste.

- **Bulgur Salad with Chickpeas and Avocado**: Experience a delightful fusion of textures and flavors in this protein-packed salad. Chickpeas add a nutty crunch, while creamy avocado brings a luscious richness, complemented by a zesty dressing.

- **Bulgur Salad with Pomegranate and Pistachios**: Indulge in the jewel-toned beauty of this salad, where juicy pomegranate arils mingle with crisp bulgur, crunchy pistachios, and fragrant herbs. Each bite offers an explosion of flavors and textures.

Ready your taste buds for a culinary adventure like no other. Discover the versatility and deliciousness of bulgur in these vibrant and nutritious salads, perfect for any occasion. Explore the world one salad at a time!

Here are our top 7 tried and tested recipes!

BULGUR SALAD WITH CUCUMBERS, RED PEPPERS, CHICK PEAS, LEMON & DILL



Bulgur Salad with Cucumbers, Red Peppers, Chick Peas, Lemon & Dill image

With fresh herbs, chopped vegetables and chickpeas, this Middle Eastern-style bulgur salad is like a bulked-up tabbouleh.

Provided by Jennifer Segal

Categories     Salads

Time 40m

Yield 4 to 6 as a side dish (2 to 3 as a main course)

Number Of Ingredients 14

1 cup bulgur
1½ teaspoons salt, divided
⅓ cup diced red onion
¼ cup extra-virgin olive oil
¼ cup fresh lemon juice, from 2 lemons
1 large garlic clove, finely minced
1 teaspoon cumin
1 teaspoon sugar
½ teaspoon freshly ground black pepper
1 red bell pepper, diced
1 small English (or hothouse) cucumber, seeded and diced
½ cup finely chopped fresh dill
⅓ cup finely chopped fresh parsley
1 15-ounce can chickpeas, drained and rinsed

Steps:

  • Bring a kettle of water to a boil. Place the bulgur in a large bowl with ½ teaspoon salt and 1¼ cups boiling water. Cover the bowl tightly with saran wrap and let sit for 15-30 minutes, or until all of the water is absorbed. Let cool, then fluff with a fork.
  • Meanwhile, to soften the bite of the raw onions, place them in a small bowl and cover with cold water. Let sit for ten minutes, and then drain. (Feel free to skip this step if you don't mind the strong taste of raw onions.)
  • In a large bowl, whisk together the oil, lemon juice, garlic, cumin, sugar, pepper, and remaining 1 teaspoon salt. Add the cooled bulgur, onion, bell pepper, cucumber, dill, parsley, and chick peas. Toss well, then taste and adjust seasoning if necessary. Chill until ready to serve or up to two days. Serve cold or room temperature.

Nutrition Facts : Calories 336, Fat 15g, Carbohydrate 46g, Protein 9g, SaturatedFat 2g, Sugar 7g, Fiber 11g, Sodium 1085mg, Cholesterol 0mg

BULGUR SALAD



Bulgur Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Toast 2 cups bulgur in 1 to 2 tablespoons each butter and olive oil in a saucepan over medium heat until golden and crackly. Add 4 cups water and season with salt; cover and simmer until the liquid is absorbed and the bulgur is just tender, about 20 minutes. Cut a seedless cucumber into chunks; toss with 2 teaspoons red wine vinegar, 2 teaspoons olive oil, 1/4 cup chopped dill and a small handful of pitted, halved black olives. Serve the cucumbers over the bulgur. Photograph by Tina Rup

EASY BULGUR SALAD



Easy Bulgur Salad image

This salad can be made with couscous instead of bulgur. Cook one cup couscous according to package instructions.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 45m

Number Of Ingredients 8

5 1/4 ounces dried bulgur (1 cup)
1 cucumber, peeled, seeded, and finely chopped
1 small red onion, finely diced
1 cup (packed) chopped fresh flat-leaf parsley
1 clove garlic, minced
3 tablespoons fresh lemon juice
1 tablespoon olive oil
Coarse salt and ground pepper

Steps:

  • In a large bowl, pour 1 cup boiling water over the bulgur. Cover with plastic wrap; let stand until water is absorbed, about 30 minutes.
  • Add cucumber, onion, parsley, garlic, lemon juice, oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper; toss to combine. Serve warm, cold, or at room temperature. (To chill, cool, then refrigerate in an airtight container for up to 1 day.)

Nutrition Facts : Calories 180 g, Fat 4 g, Fiber 8 g, Protein 6 g

BULGUR, CUCUMBER, DILL AND MINT SALAD



Bulgur, Cucumber, Dill and Mint Salad image

Categories     Salad     Herb     Vegetable     Side     Vegetarian     Summer     Bon Appétit     Sugar Conscious     Vegan     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 20 Servings

Number Of Ingredients 11

2 cups fresh lemon juice
1 1/3 cups extra-virgin olive oil
1/4 cup minced garlic
2 teaspoons salt
2 cups bulgur (Also called cracked wheat)
6 medium cucumbers (about 4 pounds), peeled, seeded, chopped
4 cups chopped fresh parsley
3 cups chopped green onions
3 cups chopped red bell pepper
1 cup chopped fresh dill
2/3 cup chopped fresh mint

Steps:

  • Whisk lemon juice, oil, garlic and salt in very large bowl to blend. Season dressing to taste with pepper. Mix in bulgur.
  • Mix remaining ingredients in medium bowl. Season with salt and pepper. Spoon atop bulgur (do not mix). Cover and chill overnight or up to 2 days. Toss salad. Transfer to serving bowl.

BULGUR, CUCUMBER, DILL AND MINT SALAD



Bulgur, Cucumber, Dill and Mint Salad image

From a CSA newsletter. Posted on the MyFoodDiary.com forums. I haven't made this yet. Because the bulgur isn't cooked, it needs to sit overnight in the dressing to soften, so begin preparations a day ahead. I'm guessing on the number of servings and perparation times.

Provided by MathMom.calif

Categories     Grains

Time 12h30m

Yield 10-12 serving(s)

Number Of Ingredients 11

2 cups fresh lemon juice
1 1/3 cups extra virgin olive oil
1/4 cup garlic, minced
2 teaspoons salt
2 cups bulgur (Also called cracked wheat)
6 medium cucumbers, peeled, seeded, chopped (about 4 pounds)
4 cups fresh parsley, chopped
3 cups green onions, chopped
3 cups red bell peppers, chopped
1 cup fresh dill, chopped
2/3 cup of fresh mint, chopped

Steps:

  • Whisk lemon juice, oil, garlic and salt in very large bowl to blend. Season dressing to taste with pepper. Mix in bulgur.
  • Mix remaining ingredients in medium bowl. Season with salt and pepper. Spoon atop bulgur (do not mix).
  • Cover and chill overnight or up to 2 days.
  • Toss salad. Transfer to serving bowl.

Nutrition Facts : Calories 428.4, Fat 29.9, SaturatedFat 4.2, Sodium 497.5, Carbohydrate 39.3, Fiber 9.2, Sugar 7.2, Protein 6.9

BULGUR AND MINT SALAD



Bulgur and Mint Salad image

Provided by Jacques Pepin

Categories     weekday, salads and dressings

Time 4h

Yield 6 servings

Number Of Ingredients 10

1 1/2 cups bulgur wheat
1 1/2 cups lightly packed mint leaves
1 1/2 cups lightly packed parsley
1 large carrot (about 8 ounces), peeled and grated into strips on the large-hole side of cheese grater (about 3/4 cup)
6 scallions, cleaned and minced (about 3/4 cup)
4 cloves garlic, peeled, crushed and minced (about 1 tablespoon)
1 1/2 teaspoons salt
1 1/2 teaspoons Tabasco sauce
1/3 cup lemon juice
1/3 cup corn oil

Steps:

  • Place the bulgur in a saucepan and cover it with 4 cups of cool tap water. Soak for at least 3 to 4 hours (or overnight, if desired).
  • Meanwhile, coarsely chop the mint and parsley together. (There should be 1 1/2 cups total.)
  • Drain the bulgur in a sieve for 10 to 20 minutes. Place the drained bulgur in a bowl and add the carrot, scallions, garlic, salt, Tabasco, lemon juice and oil. Mix well.
  • Serve at room temperature.

Nutrition Facts : @context http, Calories 407, UnsaturatedFat 14 grams, Carbohydrate 32 grams, Fat 26 grams, Fiber 7 grams, Protein 15 grams, SaturatedFat 9 grams, Sodium 352 milligrams, Sugar 1 gram, TransFat 0 grams

BULGUR SALAD WITH CUCUMBER, DILL, AND MINT



Bulgur Salad with Cucumber, Dill, and Mint image

Categories     Salad     Side     Vegetarian     Mint     Cucumber     Summer     Dill     Parsley     Bulgur     Bon Appétit     Sugar Conscious     Vegan     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 9

1 cup bulgur (cracked wheat)
1 cup fresh lemon juice
2/3 cup extra-virgin olive oil
5 garlic cloves, minced
3 medium cucumbers, peeled, seeded, cut into 1/4-inch pieces
2 cups finely chopped fresh parsley
8 green onions, thinly sliced
1/2 cup chopped fresh dill
1/3 cup chopped fresh mint

Steps:

  • Place bulgur in large bowl. Whisk lemon juice, oil and garlic to blend in small bowl; pour over bulgur. Mix in cucumbers, parsley, green onions, dill, and mint. Cover and chill until bulgur is tender, about 6 hours. Season with salt and pepper. (Can be prepared 1 day ahead. Keep chilled.) Serve cold or at room temperature.

Tips:

  • Use fresh ingredients. Fresh vegetables, herbs, and lemon juice will give your bulgur salad the best flavor.
  • Cook the bulgur according to package directions. Be sure to rinse the bulgur before cooking to remove any excess starch.
  • Let the bulgur cool before adding the other ingredients. This will help to prevent the salad from becoming too mushy.
  • Chop the vegetables and herbs finely. This will help them to distribute evenly throughout the salad.
  • Use a light vinaigrette dressing. A heavy dressing will overwhelm the other flavors in the salad.
  • Serve the salad immediately or chill it for later. Bulgur salad is a great make-ahead dish.

Conclusion:

Bulgur salad is a refreshing and healthy dish that is perfect for a summer meal. It is also a great way to use up leftover bulgur. With its bright flavors and crunchy texture, bulgur salad is sure to be a hit at your next gathering.

Related Topics