Real Recipes From Real Home Cooks ®

bulgur salad with lemon-cumin dressing

(3 ratings)
Blue Ribbon Recipe by
Lucy Selvaggio-Diaz
Brentwood, NY

I love to eat salads made with whole grains. For this salad, you will need a fine grain bulgur. If you have a coarser grain bulgur or want to substitute farro or wheat berries or even barley, just cook the desired grain instead of soaking it. Otherwise, the recipe remains the same. You could also soak/cook your grain in chicken broth for more flavor. I like to make extra since, once prepared, the grains are good for 3 days if kept in the refrigerator. I also toss whole grains in a tossed salad, soup, you name it! Quinoa would also work great in this salad.

Blue Ribbon Recipe

We loved this flavor-packed salad. The salad is refreshing filled with crisp, cool cucumber, sweet yellow tomatoes, and zesty red onion. Lucy's lemon cumin dressing really elevates the salad and makes all the flavors come alive. Don't be surprised if you find yourself going back for thirds.

— The Test Kitchen @kitchencrew
(3 ratings)
yield 4 serving(s)
prep time 40 Min
method Stove Top

Ingredients For bulgur salad with lemon-cumin dressing

  • 1 c
    uncooked fine grain bulgur
  • 2 c
    boiling water
  • 12 oz
    deli-style turkey, 3/4-inch dice
  • 2 md
    yellow tomatoes, coarse chop
  • 1
    cucumber, diced
  • 1/2 sm
    red onion, chopped fine
  • 1/3 c
    chopped parsley
  • prepared hummus
  • 1/4 c
    fresh lemon juice
  • 2 Tbsp
    olive oil
  • 1/2 tsp
    ground cumin
  • 1/4 tsp
  • 1/4 tsp
    fresh ground black pepper

How To Make bulgur salad with lemon-cumin dressing

  • Boiling water added to the bulgur.
    Add the boiling water to the bulgur.
  • Letting the bulgur soak.
    Cover and let soak 30 minutes.
  • Whisking together dressing ingredients.
    Meanwhile, whisk together the dressing ingredients and set aside.
  • Turkey, tomato, cucumber, and red onion in a bowl.
    In a large bowl, combine the diced turkey, chopped tomato, cucumber, and red onion.
  • Draining the bulgur.
    Drain the bulgur.
  • Adding bulgur to the bowl.
    Add to the large bowl.
  • Pouring dressing onto the salad.
    Pour the dressing over the salad in the large bowl.
  • Tossing to combine the salad.
    Toss to combine.
  • Bulgur salad with lemon-cumin dressing in a bowl.
    To Serve: Smear some of the hummus on individual plates. Pile the salad next to the hummus and garnish with parsley.