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Bulgur Salad | Pligourisalata | Vegan Salad

Bulgur Salad, hearty salad with bulgur, veggies and simple herbs. Quick and easy to make salad.
Course Salad, Snack
Cuisine Greek, Miidle-Eastern
Keyword Bulgur recipe, Fresh salad, Healthy salald, Whole-grain salad
Cook Time 40 minutes
Resting time 15 minutes
Total Time 55 minutes
Servings 4


  • ½ cup white bulgur
  • 1 no medium sized onion chopped fine
  • 4-5 nos yellow cherry tomatoes sliced into half
  • 4-5 nos red cherry tomatoes sliced into half
  • 1 no lebanese cucumber finely chopped with the skin
  • 3 tablespoon fresh mint chopped
  • 1 tablespoon parsley chopped
  • 3 tablespoon cilantro chopped
  • 1 tablespoon olive oil
  • juice of a lime
  • salt to taste
  • pepper to taste


  • 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.