Red bulgur salad




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300 g bulgur, dry

2 tbsp olive oil

1 pcs celery stalk, finely chopped

1 tbsp chives, fresh, chopped

1 pcs shallots, finely chopped

600 g tomato, finely chopped

70 g mint, fresh

0.5 tsp fine sea salt

Active time 0 min

Ready in 30 min


  1. Cook the bulgur according to package instructions.
  2. Spread the cooked bulgur onto a baking sheet to cool.
  3. Heat olive oil in a skillet.
  4. Add shallot and cook for 5 minutes.
  5. Add the tomatoes and cook, for 5-7 minutes mashing to strain juices as much as possible.
  6. Remove the tomatoes from heat and stir in the mint and bulgur.
  7. Season to taste and transfer to a bowl.
  8. Cover and chill in the fridge for 30 minutes.
  9. Serve sprinkled with chives.

Nutrients (Per Person) These values are based on the recommended daily intake of a 2000 kCal diet

Energy (kcal) 19%

Protein 16%

Carbohydrate 25%

Fat 15%

Dietary fiber 57%

Sugars, total 9%

Sodium, Na 16%

Good Points

Very low in saturated fat

Very high in dietary fiber

No cholesterol

High in manganese

Low in Sodium