Bulgur Salad


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This tri-color pepper, cherry tomato, and dried currant salad is pretty as well as tasty.

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  • 2 C. water
  • 2/3 C. bulgur
  • 1 green sweet pepper, chopped
  • 1 red sweet pepper, chopped
  • 1 yellow sweet pepper, chopped
  • 1/2 C. sliced green onions
  • 1/2 C. dried currants
  • 1/2 C. cherry tomatoes, chopped
  • 1/4 C. fresh parsley, chopped
  • 1/4 C. walnuts, chopped
  • 1/4 C. extra-virgin olive oil
  • 2 Tbs. balsamic vinegar
  • 1 clove garlic, minced
  • 1 tsp. salt
  • Freshly ground black pepper

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In saucepan combine water and bulgur. Bring to boil. Reduce heat and simmer, uncovered, 15 minutes or until bulgur is tender and liquid is absorbed. Cool. In bowl, combine sweet peppers, green onion, currants, cherry tomatoes, parsley, and walnuts. Stir in cooled bulgur. In small mixing bowl whisk together olive oil, balsamic vinegar, garlic, and salt. Pour over bulgur mixture and toss to combine. Cover and chill for 4 to 24 hours. Season with freshly ground black pepper.

Makes 8 servings.

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