← All recipes

🍽️ Bulgur Salad with Tomatoes, Olives and Yogurt Dip

325 kcal · 30 min · 4 servings

Ingredients

• onions, yellow 1 pc.
• garlic cloves 1 pc.
• oil 1 tbsp.
• tomato paste 2 tbsp.
• vegetable broth 750 ml
• bulgur 300 g
• bell pepper, yellow 1 pc.
• vine tomatoes 4 pc.
• olives, green 10 pc.
• salad cucumbers 1 pc.
• yogurt, plain 150 g
• salt pinch
• pepper, black ground pinch
• sugar pinch
• olive oil 2 tbsp.

Instructions

1. 1. Halve the onion and peel it. Dice the onion into small cubes.
2. 2. Peel the garlic and chop it finely.
3. 3. Heat oil in a pot over medium heat.
4. 4. Add the onions and half of the garlic to the pot. Sauté the vegetables for about one minute.
5. 5. Stir in the tomato paste and fry it for another minute.
6. 6. Stir the broth if it is thick, then add it to the pot. Bring the mixture to a boil.
7. 7. Stir the bulgur into the boiling broth.
8. 8. Let the mixture bubble and cook for about one minute.
9. 9. Remove the pot from the heat. Cover it and let the bulgur swell for ten minutes.
10. 10. Wash the bell pepper.
11. 11. Halve the bell pepper and remove the core and seeds.
12. 12. Cut the bell pepper into strips.
13. 13. Wash the tomatoes.
14. 14. Cut the tomatoes into slices about one centimeter thick.
15. 15. Drain the olives well.
16. 16. Wash the cucumber.
17. 17. Halve the cucumber.
18. 18. Cut one half of the cucumber into sticks.
19. 19. Grate the other half of the cucumber coarsely into a bowl.
20. 20. Mix the grated cucumber with the remaining garlic and the yogurt.
21. 21. Season the yogurt dip with salt, pepper, and sugar.
22. 22. Season the finished bulgur with salt, pepper, and olive oil.
23. 23. Plate the bulgur.
24. 24. Distribute the bell pepper, tomatoes, and cucumber sticks over the salad.
25. 25. Serve the olives and yogurt dip on the side.

Nutrition per serving

• kcal: 325
• Protein: 9 g · Fett/Fat: 14 g · Carbs: 42 g