🍅 Sun-kissed Turkish Tomato and Bulgur Salad (Kısır): A Hearty Twist on Garden Freshness
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A tangy, herby, no-lettuce salad that celebrates tomatoes and sunshine.
Some days in the garden feel like you’re walking through a sun-ripened dream—especially when the tomatoes are coming in hot. That’s when I turn to this Turkish-inspired bulgur salad called kısır. It’s hearty, zesty, and one of the best ways I know to stretch a tomato harvest into lunch for days.
This dish is a no-lettuce kind of salad, packed instead with bulgur wheat, juicy tomatoes, lemon, olive oil, and loads of chopped parsley and mint. It’s the kind of recipe that feels refreshing but still satisfying, perfect for potlucks, meal prep, or lazy summer dinners.
📌 Why You’ll Love This Recipe
- ✅ Vegan, dairy-free, and full of plant-based protein
- ✅ Uses pantry staples and garden herbs
- ✅ Perfect make-ahead dish (gets better as it sits!)
- ✅ Light but satisfying — ideal for hot weather
- ✅ Ready in under 30 minutes
📌 Quick Reference
- Prep Time: 15 minutes
- Cook Time: 5 minutes (or soak method)
- Total Time: 20–30 minutes
- Servings: 4–6
- Dietary Info: Vegan, Dairy-Free
⭐ Key Ingredients at a Glance
fine bulgur • tomato paste • fresh tomatoes • parsley • mint • olive oil • lemon
📌 Ingredients
- 1 cup fine bulgur wheat (not coarse)
- 1¼ cups boiling water
- 2 tablespoons tomato paste
- 3 tablespoons olive oil
- Juice of 1 large lemon
- 1 teaspoon salt, or to taste
- 2–3 medium ripe tomatoes, finely chopped
- 1 small red bell pepper, finely chopped
- 2 green onions, thinly sliced
- 1 cup chopped fresh parsley
- ¼ cup chopped fresh mint
- ½ teaspoon Aleppo pepper or paprika (optional for gentle heat)
📝 Substitutions & Notes:
- Substitute Aleppo pepper with a mix of paprika and a pinch of cayenne.
- Add chopped cucumber or pomegranate seeds for a twist.
- Use lime if you’re out of lemons—it adds a fun twist!
📌 Step-by-Step Instructions
🌾 1. Prepare the Bulgur
In a large bowl, combine bulgur and boiling water. Cover and let sit for 10–15 minutes until soft.
Fluff with a fork. (Alternatively, soak bulgur in cold water for 30 minutes.)
🍅 2. Build the Base
To the bulgur, add tomato paste, olive oil, lemon juice, and salt. Mix until fully incorporated and the bulgur turns a light red-orange hue.
🌿 3. Add the Fresh Ingredients
Stir in tomatoes, bell pepper, green onion, parsley, mint, and Aleppo pepper (if using).
Taste and adjust salt and lemon to your preference.
🥗 4. Chill or Serve
Serve immediately at room temp or chill for 30 minutes to let flavors meld.
📌 Serving & Pairing Ideas
- Serve as a main dish salad with flatbread or pita
- Pair with grilled meats or falafel
- Add crumbled feta or chickpeas for extra protein
- Pack in mason jars for meal-prep lunches
📌 Storage & Make-Ahead Tips
- Fridge: Keeps well in the fridge for up to 3 days
- Make Ahead: Even better on Day 2—just freshen with a squeeze of lemon
- Freezer: Not ideal due to fresh herbs and tomatoes
📌 Final Thoughts
This tomato and bulgur salad is one of those dishes that brings sunshine to the table—even when it’s hot and sticky out. It’s easy to love, endlessly riffable, and garden-approved.
If you try it, tag @SouthernSoilSunshine and share your herb combos! Looking for more tomato-forward recipes? Check out Roasted Cherry Tomato Pasta or Smoky Garden Salsa with Corn & Poblano.
