This Mediterranean Bulgur Salad comes together in about 30 minutes! Prep the veggies while the bulgur soaks and toss everything with a simple and delightful lemon vinaigrette.
Bring two cups of water to a boil. Place bulgur in a large bowl, pour over the boiling water. Cover and let soak for 30 minutes.
While bulgur is soaking, seed and slice the cucumbers. Thinly slice the onions and finely dice the parsley.
Remove cover from bulgur and fluff with a fork. Add cucumbers, onions, parsley, and cranberries to the bowl. Zest a lemon over the bowl.
Juice the lemon into a jar or small bowl and add the extra virgin olive oil. Whisk or put a lid on the jar and shake. Pour the dressing over the salad, add the salt and pepper and toss to combine. Taste and adjust the seasoning.
Notes
Variations:
Bulgur - can substitute quinoa or couscous - just cook them according to their directions.
Dried cherries would also work.
Substitute kalamata olives for the dried cranberries.
Tips
Zest the lemon right into the bowl using a microplane (or similar) zester.
Use a grapefruit spoon to easily scoop out cucumber seeds.