Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Bulgur Salad with Carrots and Peppers

Scott Phillips

Servings: 8 to 10

Think of this salad as a heartier twist on tabbouleh, with extra veggies and tangy feta cheese crumbles.


  • 2-1/4 cups medium-grind bulgur
  • Kosher salt
  • 1/2 cup plus 1 Tbs. extra-virgin olive oil, more as needed
  • 1/3 cup fresh lemon juice
  • 3 Tbs. tahini
  • Freshly ground black pepper
  • 1 cup sliced carrots (1/4-inch-thick slices), steamed until crisp-tender
  • 1 cup diced red bell peppers (1/2-inch dice)
  • 1 cup diced peeled cucumber (1/2-inch dice)
  • 1 cup crumbled feta
  • 2 Tbs. chopped fresh flat-leaf parsley
  • 2 Tbs. chopped fresh dill

Nutritional Information

  • Calories (kcal) : 300
  • Fat Calories (kcal): 160
  • Fat (g): 18
  • Saturated Fat (g): 4.5
  • Polyunsaturated Fat (g): 2.5
  • Monounsaturated Fat (g): 11
  • Cholesterol (mg): 15
  • Sodium (mg): 460
  • Carbohydrates (g): 29
  • Fiber (g): 7
  • Protein (g): 7


  • Pour 3-1/2 cups boiling water over the bulgur in a medium bowl, stir, and let sit until the water is absorbed and the bulgur is tender, 20 to 25 minutes. 
  • Transfer the bulgur to a foil-lined rimmed baking sheet, drizzle with 1 Tbs. of the olive oil, and toss lightly to coat. Spread bulgur on the baking sheet and cool completely at room temperature or in the refrigerator.
  • Put the lemon juice in a small bowl and gradually whisk in the remaining 1/2 cup of olive oil. Whisk in the tahini. Taste and season with salt, pepper, and additional lemon juice or olive oil as needed.
  • Put the cooked and cooled bulgur in a large serving bowl and toss to break up any clumps. Add the carrots, peppers, cucumbers, feta, parsley, dill and 1/2 cup vinaigrette and toss. Taste and season as needed with more vinaigrette, salt, and pepper, and serve.

Make Ahead Tips

The salad can be refrigerated for up to 1 day. If making ahead, let sit at room temperature so it’s not refrigerator-cold and season with more vinaigrette, salt, and pepper before serving.


Rate or Review


We haven't received any reviews yet for this recipe.

Have you made it? Tell us what you thought!

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.


View All

Moveable Feast Logo

Season 4 Extras

Vercelli, Italy (510)

The home of Italy’s lush risotto rice, Vercelli lies in the Piedmont region of northern Italy, nestled between the Alps and the Mediterranean. Moveable Feast with Fine Cooking pays a…

View all Moveable Feast recipes and video extras


Follow Fine Cooking on your favorite social networks