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Bulgur Salad recipe

  • Serves 6
  • 20 mins to prepare and 20 mins to cook
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tomato HERO
Customer recipe
Added 31 months ago

I had this on holiday in Aegean region of Turkey and it was delicious!

Place the bulgur in a large bowl.

Melt the tomato paste in the boiling hot water and pour all of it over the bulgur. make sure the bulgur is completely covered. Place a lid and leave the bulgur to soak for 20 mins or until water is completely soaked up.

While the bulgur is soaking, chop and dice the peppers very finely. Leave to gently fry until soft in a pan over a medium to low heat. Stir from time to time.

Finely chop and slice the spring onions, cucumber and tomatoes as small pieces as you can. Or as personal preference. The salad traditionally has the ingredients very finely diced and chopped but this is completely adaptable and the veg can be nice and chunky if so desired.

Check that the bulgur has completely soaked the water and stir it all up to loosen up the bulgur. Add all of the prepared ingredients including the fried peppers. Add the spices and the condiments. Add the juice from the 2 lemons. Stir it all well.

Serve with washed baby gem lettuce leaves.

*Traditionally the bulgur is heaped into the lettuce leaves and eaten like a wrap. *Make it your own by adding salad ingredients of your own choosing, such as red peppers instead of green etc. *This can be made super spicy or hot by using pepper tomato paste instead of regular and ramping up the spice content. It's a very versatile recipe. *Serve with grilled salmon or as a side to meat and potatoes. *works equally well with regular bulgur wheat if you can't find fine bulgur.

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

  • 2 tumblers fine bulgur wheat
  • 2 Green peppers
  • 2 Beef tomato
  • 4 spring onions
  • 1/4 large cucumber
  • 2 tblsp Tomato paste
  • 1 tsp salt
  • 1 tsp dried mint or finely chopped fresh mint (optional)
  • 1 tsp chilli pepper powder (optional)
  • 2 tblsp Pomegranate syrup (or balsamic vinegar)
  • 2 tumblers boiling hot water
  • 3 tblsp olive oil for frying
  • 1 tblesp extra-virgin olive oil for dressing
  • 2 lemons
  • 2 baby gem lettuces

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