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This Mediterranean bulgur salad with feta and pomegranate is bursting with different textures and flavors. Every bite is a different party of flavors! It comes together quickly (we’re talking 20 minutes), making the perfect side dish or a light lunch.
save this recipe!If there’s anything you learn from me, I hope it’s how fun it is to eat the rainbow. And this bulgur salad is the perfect example! With all sorts of colorful ingredients that range from sweet to salty and soft to crunchy, this Meditteranean salad is an exciting bite.
Now for the bulgur. This ingredient is made of wheat but cooked like rice. It’s packed with nutrients, simple to cook, and a cheap way to bulk up a salad. So, if you’re after a hearty salad that everyone will love, this salad checks all those boxes.
Reader rating
“I make this very frequently, it’s extremely fresh (the mint especially I always put extra mint). Have to say I am hooked on this… love It!” —Gail
Here’s What You’ll Need
- Bulgur: Bulgur is a type of whole wheat that has been cracked and partially pre-cooked. It is a good source of fiber, protein, and complex carbohydrates. In this recipe, bulgur is used as the base of the salad.
- Pomegranate: Pomegranate seeds are known for their antioxidant properties and add a juicy crunch to this salad. They are also a good source of vitamins C and K, fiber, and potassium!
- Feta Cheese adds a tangy, crumbly cheese that adds a salty flavor to the salad.
- Parsley: Be sure to use Italian parsley, which is more flavorful and tender than curly parsley.
- The Dressing: Lemon juice, olive oil, and salt make up the dressing. It adds a tangy flavor and also helps to preserve the salad by preventing oxidation of the other ingredients.
Is this a tabbouleh salad?
Not exactly. Tabbouleh is a simple salad of chopped herbs and bulgur, and is the inspiration behind this Bulgur Salad with Feta and Pomegranate! At its core, tabbouleh is a quick salad typically made with bulgur wheat, fresh herbs, and chopped vegetables.
The bulgur salad we’re making today is less traditional, throwing in feta cheese and pomegranate seeds. For a more authentic tabbouleh, try out quick and easy tabouleh recipe!
this salad is easy to make
Step 1: Cook The Bulgur
In a medium saucepan, combine the bulgur and water. Bring to a boil, then reduce the heat to low and cover. Cook for 12-15 minutes or until the bulgur is tender and the water is absorbed. Once cooked, remove from heat and let it sit for a few minutes to cool.
Step 2: Prep The Salad
While the bulgur is cooking, chop the parsley, and crumble the feta cheese. Cut open a pomegranate and remove the seeds.
Step 3: Assemble The Salad
In a large mixing bowl, combine the cooked bulgur, parsley, pomegranate seeds, and crumbled feta cheese. Pour the dressing over the top and toss everything together until well combined.
Salad variations
This salad can totally be made your own. Here are some of my favorite variations.
- Use olives in place of feta cheese for a vegan salad
- Swap apples for pomegranate seeds
- Use quinoa in place of bulgur for a gluten-free salad
salad serving ideas
To make this salad a whole meal, pair it with:
- Air Fried Tofu: This is the quickest way to get the crispiest tofu! Pop some into the salad for a boost of protein.
- Homemade Hummus: Use this salad as the base for a warm grain bowl with hummus and falafels.
- Baked Falafels: The warm grain bowls need something crunchy of course!
Flavor-Bursting Mediterranean Bulgur Salad
Ingredients
- 1 cup bulgur, 140 g
- 2 cups vegetable broth, 480 mL
- ¼ cup extra virgin olive oil, 60 mL
- 2 Tbsp lemon juice, 30 mL
- 2 cloves garlic, minced
- ½ tsp each salt and pepper
- 2 mini seedless cucumbers, diced, or ½ cup diced English cucumber
- ½ medium red onion, diced
- ½ cup cubed feta cheese, 50 g
- ½ cup pomegranate arils, 90 g
- 2 Tbsp finely chopped mint
- 2 Tbsp finely chopped Italian parsley
Instructions
- Cook Bulgur: Add 1 cup bulgur and 2 cups vegetable broth to a medium pot. Cover and bring to a boil, then reduce heat to a simmer and cook for 12 to 15 minutes, or until bulgur is tender. Drain off any excess liquid.
- Dressing: In a large salad bowl whisk together ¼ cup extra virgin olive oil, 2 Tbsp lemon juice, 2 cloves garlic (minced), and ½ tsp each salt and pepper.
- Prep Salad: To the bowl with the dressing, add all remaining ingredients.
- Serve: When bulgur is finished cooking, add it in too, tossing everything to evenly coat. Eat warm or chilled.
Notes
Nutrition
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
I would’ve never thought to add pomegranate to a meal like this before. It seems like this will be a burst of different flavors, thank you for the recipe!
It’s such a nice juicy addition! And the seeds add just enough crunch 😀 Thanks so much for dropping a note!
Great base recipe. Thanks. I add chopped cucumber, baby peppers, and various other middle eastern spices. No oil. Yum!
That all sounds delish! Thanks for the ideas!
I make this very frequently, it’s extremely fresh( the mint especially, I always put extra mint. Have to say I am Hooked on this… Love It!
This makes me so happy to hear, Gail! Enjoy! 😀
is this supposed to have red onion? i noticed it’s mentioned in the opening remarks…
Oops, nope! That was from a previous iteration of this recipe, thanks so much for pointing that out! 😀
There are many kinds of bulgur. Fine, coarse, extra coarse? Any preference with this recipe? I was going to make it today but didn’t know which one to use (I have them all, as my husband is Turkish). I would think the smallest size (fine) would get mushy too quickly, so I think I’ll try coarse.
Coarse ground bulgur is best for this salad!