Bulgur, Cucumber, and Mint Salad

Recipe Image

This recipe makes 4 servings
Recipe Nutrition Info Comments 0
Chef's View
A great “take along” to the office or the beach, this fresh lemony salad also works well as a delicious side dish. For best flavor, look for ripe tomatoes in season.


  • 3/4 cup(s) bulgur
  • 1 medium tomato(es)
    cut into 1/2" cubes
  • 1 medium cucumber(s)
    peeled, seeded, and cut into 1/2" cubes
  • 2 tablespoon mint, fresh
  • 2 tablespoon oil, olive, extra-virgin
  • 1 tablespoon lemon juice, fresh
  • salt
    to taste
  • pepper, black ground
    to taste


  • 1

    Bring 1 1/2 cups of water and bulgur to a boil in a medium saucepan, reduce heat to low, cover, and simmer until bulgur is cooked and water is absorbed, about 12 minutes. Remove from heat. Spread bulgur onto a large plate and place in refrigerator to cool slightly, about 5 minutes.

  • 2

    Place in a mixing bowl and fluff with a fork. Add tomato, cucumber, mint, oil, and lemon juice; stir together and season with salt and pepper to taste. Serve at room temperature.

  • Each serving is 1 cup.
Nutritional Information Amount Per Serving
  • Calories160
  • Total Fat7g
  • Saturated Fat1g
  • Sodium80mg
  • Carbohydrates22g
  • Dietary Fiber5g
  • Protein4g
  • Cholesterol-
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