Go Back
Turkish Bulgur Wheat Salad with Tomatoes and Cucumbers (Kısır)_001

Turkish Bulgur Wheat Salad with Tomatoes and Cucumbers (Kısır)

This vibrant and refreshing Turkish Bulgur Wheat Salad, also known as Kısır, is a medley of textures and flavors, featuring nutty bulgur, crisp vegetables, and a tangy pomegranate dressing. It's a staple in Mediterranean cuisine that's perfect for a light lunch or as a mezze.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Mezze
Cuisine Turkish
Servings 4 servings
Calories 250 kcal

Equipment

  • Large mixing bowl
  • Small bowl
  • Whisk
  • Fork
  • Knife
  • Cutting board

Ingredients
  

  • 1 cup Bulgur wheat 180g
  • 1 1/4 cups Boiling water 300ml
  • 2 Medium tomatoes, finely diced about 1 cup/180g
  • 1 Medium cucumber, finely diced about 3/4 cup/100g
  • 3 Green onions, thinly sliced about 1/3 cup/50g
  • 1 cup Fresh parsley, finely chopped 60g
  • 1/4 cup Fresh mint, finely chopped 15g
  • 1/4 cup Olive oil 60ml
  • 3 tbsp Lemon juice 45ml
  • 1 tbsp Pomegranate molasses 15ml
  • 1 tbsp Tomato paste 15g
  • 1 tsp Ground cumin 2g
  • 1 tsp Paprika 2g
  • 1/2 tsp Salt 3g
  • 1/4 tsp Black pepper 0.5g
  • 1/2 tsp Crushed red pepper flakes optional, 1g

Instructions
 

  • Place the bulgur wheat in a large mixing bowl. Pour the boiling water over the bulgur, cover with a lid or plate, and let it sit for 10-15 minutes, or until the water is fully absorbed and the bulgur is tender.
  • Fluff the bulgur with a fork to separate the grains. Allow it to cool to room temperature.
  • In a small bowl, whisk together the olive oil, lemon juice, pomegranate molasses, tomato paste, cumin, paprika, salt, black pepper, and red pepper flakes if using, to create the dressing.
  • Add the tomatoes, cucumber, green onions, parsley, and mint to the bulgur. Pour the dressing over the salad and mix well to ensure all the ingredients are evenly coated.
  • Taste and adjust the seasoning if necessary. Let the salad sit for at least 10 minutes before serving to allow the flavors to meld.
  • Serve the Kısır chilled or at room temperature as part of a mezze spread or as a light, standalone meal.

Notes

For a gluten-free version of this recipe, quinoa can be substituted for bulgur wheat.
The salad can be refrigerated for up to 2 days, making it perfect for meal prep.
If pomegranate molasses is not available, a good substitute is a mix of lemon juice and a touch of honey.
Keyword Bulgur Salad, Healthy Salad, Kısır, Mediterranean cuisine, mezze, Turkish Bulgur Wheat Salad