Warm Bulgur and Roasted Pepper Salad (Printable Version)
Nutty bulgur with sweet roasted peppers and zesty lemon dressing for a satisfying Mediterranean meal.
# Ingredient List:
→ Grains
01 - 1 cup bulgur wheat
02 - 2 cups low-sodium vegetable broth or water
→ Vegetables
03 - 2 large red bell peppers
04 - 1 large yellow bell pepper
05 - 1 small red onion, finely diced
06 - 1 cup cherry tomatoes, halved
07 - 1/4 cup fresh parsley, chopped
08 - 2 tablespoons fresh mint, chopped
→ Dressing
09 - 3 tablespoons extra virgin olive oil
10 - 2 tablespoons freshly squeezed lemon juice
11 - 1 garlic clove, minced
12 - 1 teaspoon ground cumin
13 - Salt and freshly ground black pepper, to taste
→ Garnish
14 - 1/4 cup crumbled feta cheese
15 - Lemon wedges
# How to Make It:
01 - Preheat your oven to 425°F. Place the bell peppers on a baking sheet and roast for 15–20 minutes, turning occasionally, until skins are charred and blistered.
02 - Remove peppers from the oven, place in a bowl, and cover with a plate or plastic wrap. Let steam for 10 minutes, then peel off the skins, remove seeds, and cut into thin strips.
03 - Bring the vegetable broth or water to a boil in a medium saucepan. Stir in the bulgur, reduce heat to low, cover, and simmer for 10–12 minutes or until tender and liquid is absorbed. Fluff with a fork and let cool slightly.
04 - In a large bowl, combine the cooked bulgur, roasted pepper strips, red onion, cherry tomatoes, parsley, and mint.
05 - In a small bowl, whisk together olive oil, lemon juice, garlic, cumin, salt, and pepper. Pour the dressing over the salad and toss gently to combine.
06 - Taste and adjust seasoning if necessary. Serve warm or at room temperature, garnished with crumbled feta and lemon wedges.
# Expert Advice:
01 -
- The warm bulgur soaks up the bright lemon dressing while the roasted peppers add this incredible sweetness that balances everything perfectly
- It actually tastes better after sitting for a bit, making it ideal for meal prep or bringing to gatherings
02 -
- I learned the hard way that cutting the bulgur cooking time short leaves it unpleasantly crunchy in the center
- Letting the salad sit for at least 15 minutes before serving allows the flavors to meld together beautifully
03 -
- Rinse your bulgur before cooking to remove any dust or debris
- Always dress your salad just before serving, otherwise it can become soggy