Bulgur Salad with Summer Vegetables and Pomegranate Molasses

Contributed by: Chef Michael Sanguinetti

Bulgur Salad with Summer Vegetables and Pomegranate Molasses

Recipe type: Yield: 6 Prep time: Cook time: Total time:

Get the weekend started by pairing this delicious bulgar salad recipe with any of your cookout favorites. Tossed in a pomegranate molasses, this salad will have your guests obsessed.


1.5 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
1.5 cups boiling water
3 tablespoons EVO
2 tablespoons lemon juice
2 tablespoons pomegranate molasses
2 ripe tomatoes, cored, seeded and chopped
1/2 English cucumber, halved lengthwise, seeded and chopped
3/4 cup lightly packed fresh flat leaf parsley


  1. 1. In a medium bowl, combine the bulgur, onion, bell pepper, tomato paste, pepper
  2. flakes and 1/2 teaspoon each salt and pepper. Mix until no clumps of tomato paste
  3. remain. Stir in the boiling water and let stand for 15 minutes to allow the bulgur to
  4. hydrate.
  5. 2. Stir in the oil, lemon juice and pomegranate molasses. Add the tomatoes,
  6. cucumber and parsley, then toss gently. Taste and season with salt and pepper.
  7. Transfer to a serving dish, then drizzle with additional oil and pomegranate
  8. molasses.

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