← All recipes

🥗 Fresh Bulgur Vegetable Salad

210 kcal · 30 min · 4 servings

Ingredients

• 250 g bulgur
• 1 lemon (juice)
• 500 ml vegetable broth
• 400 g tomatoes
• 1 small cucumber
• 1 onion (red)
• 1 bunch spring onions
• 2 tbsp chopped parsley
• 1 tbsp chopped mint
• salt
• pepper (from the mill)
• 2 tbsp olive oil
• 2 tbsp white wine vinegar

Instructions

1. 1. Place the bulgur in a pot.
2. 2. Pour the lemon juice and vegetable broth over it.
3. 3. Bring the liquid to a boil.
4. 4. Turn off the heat.
5. 5. Cover the pot.
6. 6. Let the bulgur soak for 20 to 30 minutes until soft.
7. 7. Wash the tomatoes.
8. 8. Cut the tomatoes into quarters.
9. 9. Remove the seeds.
10. 10. Dice the tomato flesh into small cubes.
11. 11. Peel the cucumber.
12. 12. Cut the cucumber in half lengthwise.
13. 13. Remove the seeds from the cucumber.
14. 14. Dice the cucumber flesh into small cubes.
15. 15. Peel the onions.
16. 16. Dice the onions into small cubes.
17. 17. Wash the spring onions.
18. 18. Trim off the tough ends of the spring onions.
19. 19. Slice the spring onions into thin rings.
20. 20. Place the cooled bulgur in a bowl.
21. 21. Add the chopped vegetables.
22. 22. Add the herbs.
23. 23. Season the salad with salt.
24. 24. Season the salad with pepper.
25. 25. Add the olive oil.
26. 26. Add the vinegar.
27. 27. Mix everything well.
28. 28. Garnish the salad with fresh mint.
29. 29. Serve the salad.

Nutrition per serving

• kcal: 210
• Protein: 6 g · Fett/Fat: 4 g · Carbs: 36 g