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Bulgur Salad with Summer Vegetables and Pomegranate Molasses

Bulgur Salad with Summer Vegetables and Pomegranate Molasses

By Calvin CoxJune 11, 2021

  • Makes
    4 to 6 servings
  • Cook Time
    30 minutes
  • Rating

This tangy-sweet bulgur-based salad, inspired by the Turkish dish called kisir, requires no cooking other than bringing water to a boil. We toss chopped onion and bell pepper with the bulgur before adding the boiling water to hydrate the grain; this eliminates the vegetables’ raw flavor and texture, yet allows them to retain just enough of their freshness and snap. Pomegranate molasses, a dark, tangy-sweet syrup with fruity, floral notes, is a common ingredient in kisir. Look for it in the international aisle of supermarkets or in Middle Eastern grocery stores.

Tip

Don’t use coarse or medium bulgur, as neither will soften properly. Also, don’t use concentrated tomato paste, the type often sold in a tube. Its strong flavor will overwhelm the other ingredients.

Ingredients
  • 1 ½

    cups fine bulgur

  • 1

    small red onion, finely chopped

  • 1

    medium red bell pepper, stemmed, seeded and chopped

  • 3

    tablespoons tomato paste

  • 1

    teaspoon red pepper flakes

  • Kosher salt and ground black pepper

  • 1 ½

    cups boiling water

  • 3

    tablespoons extra-virgin olive oil, plus more to serve

  • 2

    tablespoons lemon juice

  • 2

    tablespoons pomegranate molasses, plus more to serve

  • 2

    ripe tomatoes, cored, seeded and chopped

  • ½

    English cucumber, halved lengthwise, seeded and sliced

  • ¾

    cup lightly packed fresh flat-leaf parsley

Step 1

In a medium bowl, combine the bulgur, onion, bell pepper, tomato paste, pepper flakes, ¼ teaspoon salt and ½ teaspoon pepper. Mix until no clumps of tomato paste remain. Stir in the boiling water and let stand for 15 minutes to allow the bulgur to hydrate.

Step 2

Stir in the oil, lemon juice and pomegranate molasses. Add the tomatoes, cucumber and parsley, then toss gently. Taste and season with salt and pepper. Transfer to a serving dish, then drizzle with additional oil and pomegranate molasses.