Bulgur Wheat, Cucumber, Tomato and Herb Salad
This bulgur wheat, cucumber, tomato and herb salad is very similar to tabouleh. Change the proportion of each ingredient to make a less leafy salad!
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This delicious dish is inspired by the popular Lebanese dish tabouleh. I love trying different cuisines so one day me and some friends decided to visit a Lebanese street food restaurant in Liverpool. We ordered wraps, hummus, chips and tabouleh and I've been a fan ever since. It tasted so delicious and refreshing and I completely understand why it's such a popular dish.
One summer we were planning a family BBQ and we wanted to serve a filling and healthy main. So I decided to use the same ingredients used in tabouleh but added more bulgur wheat to make it more filling and it was a HIT...I'm not kidding it disappeared in seconds and I had to make more lol! So if you're looking for a delicious healthy main try this yummy bulgur wheat, cucumber, tomato and herb salad.
How to make Bulgur Wheat, Cucumber, Tomato and Herb Salad
- Add 1 cup of bulgur wheat and 2 cups of water to a saucepan. Bring to a boil and leave to cook on a low heat for 10-12 minutes. Move to a bowl and leave to cool for 30 minutes.
- Add cucumbers, onions, baby tomatoes, parsley and mint to the bulgur wheat. Mix well.
- Season the mix with balsamic vinegar, lemon juice, salt, pepper, olive oil and stir well. Adjust the seasoning if necessary.
Storage
Refrigerate salad for 1-2 days and serve at room temperature.
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Bulgur Wheat, Cucumber, Tomato and Herb Salad
Equipment
- 1 Saucepan
- 1 knife
- 1 chopping board
- 1 teaspoon
Ingredients
- 1 cup of bulgur wheat
- 1 cucumber diced
- ¼ onion diced
- 3 large handfuls of baby tomatoes chopped
- Large bunch of fresh parsley roughly chopped
- Large bunch of fresh mint roughly chopped
- 1-2 teaspoon of balsalmic vinegar
- 1-2 tablespoon lemon juice
- Salt to taste
- Pepper to taste
- 2-3 teaspoon olive oil
Instructions
- Add 1 cup of bulgur wheat and 2 cups of water to a saucepan. Bring to a boil and leave to cook on a low heat for 10-12 minutes. Move to a bowl and leave to cool for 30 minutes.
- Add cucumbers, onions, baby tomatoes, parsley and mint to the bulgur wheat. Mix well.
- Season the mix with balsamic vinegar, lemon juice, salt, pepper, olive oil and stir well. Adjust the seasoning if necessary.
