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Turkish Tomato and Bulgur Salad (Kısır)

A tangy, herby Turkish bulgur salad loaded with garden tomatoes, lemon, and fresh herbs. Vegan, dairy-free, and even better the next day.
Print Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Course Salad
Cuisine Turkish
Servings 6 servings

Ingredients
  

  • 1 cup fine bulgur wheat not coarse
  • 1 1/4 cups boiling water
  • 2 tablespoons tomato paste
  • 3 tablespoons olive oil
  • 1 large lemon juiced
  • 1 teaspoon salt or to taste
  • 2 to 3 medium ripe tomatoes finely chopped
  • 1 small red bell pepper finely chopped
  • 2 green onions thinly sliced
  • 1 cup chopped fresh parsley
  • 1/4 cup chopped fresh mint
  • 1/2 teaspoon Aleppo pepper or paprika optional

Instructions
 

  • In a large bowl, combine the bulgur and boiling water. Cover and let sit 10 to 15 minutes, until soft, then fluff with a fork. (Or soak in cold water for 30 minutes.)
  • Add the tomato paste, olive oil, lemon juice, and salt. Mix until fully incorporated and the bulgur turns a light red-orange.
  • Stir in the tomatoes, bell pepper, green onion, parsley, mint, and Aleppo pepper if using. Taste and adjust the salt and lemon to your preference.
  • Serve right away at room temperature, or chill for 30 minutes to let the flavors meld.

Notes

Substitute Aleppo pepper with paprika plus a pinch of cayenne. Add chopped cucumber or pomegranate seeds for a twist, or stir in chickpeas and feta for extra protein. Keeps up to 3 days refrigerated and is even better on day two; freshen with a squeeze of lemon before serving. Not suitable for freezing.