Hearty Bulgur Veggie Salad

An unusual, but very tasty, light and at the same time satisfying salad! It would seem so unusual — a salad of fresh vegetables with porridge, but it turns out that bulgur and fresh vegetables go together very well, complement each other perfectly, creating together an amazing taste. In addition, the salad turns out to be satisfying and nutritious, which allows you to serve it for lunch or dinner even without meat additives. And at the same time, the salad is easy to eat, so those people who watch their figure and follow diets can afford it. This salad is prepared very simply and quickly.
cook time: 30 min
Ava Prescott
Hearty Bulgur Veggie Salad

Nutrition Facts (per serving)

153
Calories
9g
Fat
14g
Carbs
3g
Protein

Ingredients (3 portions)

Basic:

Tomatoes 100 g
Olive oil 3 tbsp
Salt to taste
Ground black pepper to taste
Green onions 10 g
Zucchini 100 g
Parsley 10 g
Bulb onions 1 pc
bell pepper 100 g
Dill 10 g
Bulgur 100 g

Recipe instructions

Step 1

Step 1
How to make a salad with bulgur and vegetables? Prepare the ingredients. The set of vegetables can be supplemented or changed according to desire and taste. You can put young green peas and corn in the salad, more fresh herbs, they will make the salad brighter and more colorful. The amount of spices can also be increased to taste; they will make the taste more rich.

Step 2

Step 2
Rinse the bulgur with water until it is transparent. Pour the bulgur into a saucepan, cover with cold water in the following proportion: one part of the cereal — two parts of water. We put it on fire. Bring to a boil, add salt, reduce heat to medium and simmer for 15 minutes.

Step 3

Step 3
During this time, the liquid should evaporate in the pan. Turn off the heat. Leave the cereal covered to cool.

Step 4

Step 4
Rinse the vegetables thoroughly under running water. Remove the stem and seeds from the bell pepper. Cut the peppers into strips. Wash the tomatoes. If the tomatoes are small, then cut them into quarters; if they are large, then cut them into cubes. The tomatoes should be ripe but firm so that there is no excess juice.

Step 5

Step 5
Wash the young zucchini, remove the skin, there are no seeds in it, so you don’t have to remove the core. Cut it into cubes.

Step 6

Step 6
Peel the onion and chop finely. If the onion seems too bitter to you, then you can marinate it in a mixture of water, vinegar with added sugar, and leave for half an hour. It will become less bitter. Or you can omit it at all if green onions are enough for the taste.

Step 7

Step 7
Place the bulgur and vegetables in a salad bowl. Wash fresh parsley, dill and green onions, let the water drain, it is better to dry the greens on a paper towel. You can use frozen greens. Finely chop the greens and add to the bowl with the salad.

Step 8

Step 8
Season the salad with olive oil. Add salt and ground black pepper. Those who like a spicier dish can add garlic pressed through a press. Stir the salad. Salad ready. We serve it to the table. Bon appetit!

Additional rubrics

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