Go Back

Cucumber and Bulgur Wheat Salad

A refreshing summer salad with bright, Middle Eastern flavours.
Prep Time 30 mins
Total Time 30 mins
Course Salad
Cuisine Middle Eastern
Servings 4


Salad Dressing

  • 4 tbsp extra virgin olive oil
  • juice of one lemon
  • 1/4 cup fresh chopped mint leaves
  • 2 tbsp fresh chopped parsley
  • 2 pitted, chopped dates
  • salt and fresh ground pepper to taste


  • 3/4 cup coarse bulgur wheat
  • 3/4 cup boiling water
  • 2 to 3 large cucumbers, peeled and seeded
  • 2 to 3 large red radishes
  • 1/2 yellow bell pepper
  • 1/2 cup raw sunflower seeds
  • 1 tsp salt
  • 1/2 tsp sumac
  • fresh parsley and mint leaves


  • Add bulgur wheat to a small mixing bowl and pour enough boiling water over the grain to just cover. Let stand for 30 minutes, until needed.
  • Chop cucumber and pepper, and slice radishes thinly. Add vegetables to a large bowl.
  • When bulgur wheat has soaked for about 25 minutes, add sunflower seeds and salt to the chopped vegetables and toss.
  • Blend dressing ingredients together in a food processor or with a blender.
  • Squeeze excess water, if any, from the bulgur wheat and add to the chopped vegetables.
  • Pour dressing over all salad ingredients and toss together.
  • Arrange on a plate. Sprinkle with sumac, parsley and mint leaves.