Greek Bulgur Salad ,Pligourisalata, Vegan Salad

Salads are regular at home, i try to make one, at-least once in a week. Last month, we had our inlaws at home, so it was a pucca traditional south-indian food all day. Since they have a different routine, i couldn’t stuff mine into them. 
Now it is just us, i started with our salad routine, the first recipe i tried is this Greek Bulgur salad. A wonderful combination of bulgur with onion, tomatoes and cukes and a simple dressing of lime juice and herbs, that’s it. Only time consuming process in this salad, is to cook bulgur, yup, adding boiling water to the bulgur.  Rest is all done, when the water is boiling. 
I love such simple recipes, that require less time in the kitchen. With sun blazing through all day, i like to spend as much as little time possible in the kitchen, and that doesn’t mean less tasty meal. 
The day i made this salad, i made a delicious greek chickpea/Revithia soup. Some might think this as an odd combination, but the hot soup and chilled salad paired so well. You have to comeback tomorrow for the soup recipe, for now enjoy this simple salad.
Source : The Greek Vegan
1/2 cup white bulgur
1 medium sized onion, chopped fine
4-5 nos yellow cherry tomatoes
4-5 nos red cherry tomatoes
1 lebanese cucumber, finely chopped with the skin
3 tbsp of chopped mint
1 tbsp of chopped parsley
3 tbsp of chopped cilantro
juice of a lime
salt to taste
1 tbsp olive oil (optional, i didn’t add)
pepper to taste (optional)
  • Boil 1 cup of water in a sauce pan, take it off the stove and add the bulgur to it. Cover and set aside for 30-40 minutes.
  • While the bulgur is getting ready, let us prepare the veggies, wash the cucumber and tomatoes, chop them fine. Wash the herbs and chop them fine. Juice and lime and keep it ready.
  • After the said time,check on the bulgur, it must have absorbed all the liquid and swelled well and turned soft. There should be no water left in it, but as a precaution, strain it well.
  • To a large bowl, add all the chopped veggies, add the cooked bulgur, toss and mix. to the mixed salad, now add the chopped herbs, lime juice and salt. Toss and let the salad sit for 15 minutes for the flavors to mingle well.
  • I refrigerated the salad and served it chill as part of our dinner. Loved the simple flavors, the salad is spiced just with lime juice and salt, still tasted amazing. 
  • You can add crumbled Feta Cheese to the salad to add more volume to it.