Lunch / Middle Eastern-inspired
Lemon Herb Bulgur Salad
Fluffy bulgur mixes with chopped tomatoes, cucumber and generous fresh herbs. Lemon and olive oil make a simple, bright lunch salad.
By Vegetarian Recipes Kitchen · Updated
- Prep
- 20 minutes
- Cook
- 10 minutes
- Total
- 30 minutes
- Serves
- 4
Gather your ingredients
Everything you need.
Allergen notes
- Wheat is commonly present in bulgur; check the actual product labels, including any gluten-free replacements.
Check product labels and any substitutions; packaged ingredients can introduce additional allergens.
Let's cook
Step by delicious step.
Tap a step number to mark it complete as you cook.
Cook bulgur with water according to the packet, then drain any excess and fluff.
Spread on a tray and let cool for 10 minutes.
Whisk lemon juice, oil and salt in a large bowl.
Fold in bulgur, tomatoes, cucumber, parsley, mint and scallions. Serve at room temperature or chill.
0 of 4 steps complete
A little kitchen know-how
- Drain chopped tomatoes briefly if very juicy to avoid a soggy salad.
Make it yours & keep it well
Replace bulgur with cooked quinoa if avoiding wheat.
Storage: Refrigerate promptly for 3 days.
Estimated nutrition per serving
350 kcal
Approximate figures; brands, portions and substitutions change the result.
Good things to know
How should I store leftovers?
Refrigerate promptly for 3 days.
Can I adapt this plant-based recipe?
Replace bulgur with cooked quinoa if avoiding wheat.
Keep the good food coming.
Quinoa Edamame Sesame Salad
Quinoa and edamame toss with cucumber, carrot and red cabbage in a sesame dressing. A colorful lunch bowl that can be prepared ahead.
Greek Chickpea Cucumber Salad
Chickpeas, cucumber and juicy tomatoes make a fresh lunch with olives, vegetarian feta and a lemon-oregano dressing.
Avocado White Bean Sandwiches
Mashed white beans and avocado make a creamy vegan sandwich filling, with lemon, celery and scallions for fresh flavor and crunch.