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Hi friends! 

I’m coming to you today with some inspiration for summer BBQ/potluck season – this Mediterranean Bulgur Salad with Lemon Mint Vinaigrette will be your new favorite summer staple!

It’s incredibly easy to make, super versatile, and delicious, too.

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Besides being an awesome side dish addition for a potluck, this Mediterranean Bulgur Salad would also make a yummy packed lunch for work, or a simple dinner any day of the year. :)

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I know I share a lot of Mediterranean-themed recipes (a couple faves: Sheet Pan Mediterranean Chicken Thighs + Mediterranean Green Tea Quinoa Salad), but the flavors are my favorite!

In my opinion, you can’t go wrong when pairing grains + veggies + feta + a bright vinaigrette. :) 

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This Mediterranean Bulgur Salad pairs well with grilled chicken, but you could also enjoy it with steak, leftover burger meat, salmon, or chickpeas for a vegetarian option. 

Or just enjoy it as-is!

Here’s what you’re working with to throw together this simple, flavorful, and colorful bulgur salad. 

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Cook the bulgur while you are busy chopping your veggies, and by the time the bulgur is ready all you do to finish off this dish is throw everything together in a bowl and stir!

Easy as can be. 

To make the vinaigrette for the salad, it’s a really simple combination of olive oil, lemon juice, garlic, and fresh mint. So bright and refreshing! 

I’m really into mint lately – we have a bunch left over from my post about recipes to make water more exciting (try it!).

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I hope you guys enjoy this recipe!

If you try it, tag me on social media @fANNEtasticfood so I can see what you ate it with/how you liked it. :) 

Enjoy!

Yield: About 8 side dish servings

Mediterranean Bulgur Salad with Lemon Mint Vinaigrette

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Print

This simple and flavorful bulgur salad will be your new favorite summer staple. Enjoy as is, or pair with some grilled protein or chickpeas.

Prep Time 10 minutes

Cook Time 12 minutes

Total Time 22 minutes

Ingredients

For the salad:

• 3 cups cooked bulgur wheat*
• 1 English cucumber, diced
• 1 pint cherry tomatoes, halved (I used mini heirloom tomatoes for added color)
• 1 small red onion, diced
• 2/3 cup diced or crumbled feta cheese

For the vinaigrette:

• 1/3 cup olive oil
• juice of 1 lemon
• 2 cloves of garlic, grated or crushed
• 1/4 cup chopped fresh mint
• salt & pepper, to taste

Instructions

1. Combine all salad ingredients in a large bowl.
2. Whisk all vinaigrette ingredients together in a separate small bowl. 
3. Pour the vinaigrette over the salad and toss to coat. Season with salt and pepper to taste.

Notes

*To make about 3 cups of cooked bulgur:

Combine 1 & 1/2 cups dry bulgur and 2 & 1/4 cups water in a pot with a pinch of salt. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 12 minutes. Remove from heat and let sit covered for 10 minutes to continue absorbing moisture. Fluff with a fork, then cool before mixing with salad ingredients. 

Looking for more summer potluck appropriate side dish recipes? Try these:

• Shrimp, Cucumber, and Feta Orzo Salad
• Quinoa Salad with Orange Vinaigrette, Avocado & Arugula 
• Watermelon Rind Coleslaw 
• White Bean & Cabbage Slaw with Apples & Cider Vinaigrette 

Or, looking for BBQ-appropriate main dishes to enjoy with this salad? Check out this post: Healthy Grilling Dinner Recipes.