Rating: 4.5 stars
20 Ratings
  • 5 star values: 11
  • 4 star values: 6
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0

I got this recipe from a friend, it is a very popular Turkish/Middle Eastern salad.

Recipe Summary

cook:
5 mins
additional:
20 mins
total:
40 mins
prep:
15 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the bulgur in a bowl; stir in the boiling water. Cover and let stand for 20 minutes.

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  • Meanwhile, heat 2 tablespoons olive oil in a skillet over medium heat. Stir in the chopped onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.

  • Drain the bulgur and return it to the bowl. Add the cooked onion, chopped tomatoes, cucumber, green and red bell peppers, green onions, parsley, mint, and red pepper flakes. Drizzle with 2 tablespoons olive oil, the lemon juice, and the pomegranate molasses. Toss gently until the salad is thoroughly combined. Serve immediately, or refrigerate until serving.

Cook's Note

You may substitute balsamic vinegar for the pomegranate molasses.

Nutrition Facts

216 calories; protein 5.3g; carbohydrates 30.4g; fat 9.8g; sodium 18.6mg. Full Nutrition
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