RCI-RC.006.0024.001
Bulgar Salad
Bulgar Salad from the Recidemia collection
Prep15 min
Cook0 min
Total15 min
Servings4
Difficultyadvanced
Ingredients
- 8 oz
- ½ pint
- 4 tbsp
- 3 tbsp
- 2 tbsp
- 3 tbsp
- 1 unit
- 1 unit
- red pepper1 unitgrilled, peeled and sliced
- bunch of plump spring onions1 unitchopped
- garlic cloves2 unitchopped
- cucumber½ unitcoarsely chopped
- / 4 oz feta cheese115 gcrumbled
- lime wedges1 unitto serve
- oil-cured black olives1 unitoptional
Method
1
Pour boiling water over bulgur wheat in a large bowl, stir once, and cover tightly with plastic wrap or a lid to allow the wheat to absorb the water and soften.
10 minutes
2
While the bulgur hydrates, whisk together olive oil, lemon juice, salt, and pepper in a small bowl to create the dressing base.
3
Grill the red pepper directly over a flame or under a hot grill until the skin is completely blackened, approximately 3–5 minutes per side.
4
Transfer the grilled red pepper to a bowl, cover with plastic wrap, and allow it to steam for 5 minutes to loosen the skin.
5
Peel away the charred skin from the red pepper, remove the seeds, and slice the flesh into thin strips.
6
Fluff the cooled bulgur wheat with a fork to separate the grains and break up any clumps.
7
Pour the olive oil and lemon juice dressing over the bulgur wheat and toss thoroughly to coat all the grains evenly.
8
Add the chopped fresh mint, fresh coriander, chopped spring onions, chopped garlic, coarsely chopped cucumber, grilled red pepper slices, and crumbled feta cheese to the bulgur mixture.
9
Toss all ingredients together gently but thoroughly until well combined, ensuring the fresh herbs and vegetables are distributed evenly throughout.
10
Taste the salad and adjust seasoning with additional salt and pepper as needed.
11
Divide the bulgur salad among four serving plates or bowls and top with oil-cured black olives if desired.
12
Serve immediately with lime wedges on the side for squeezing over the top just before eating.