A rustic ceramic bowl of tangy red bulgur sits on a wooden table. The dish features vibrant bulgur wheat cooked with chopped red and green bell peppers, zucchini, and fresh basil, mixed in a tangy Bloody Mary sauce. It is garnished with fresh green onions and a slice of lemon. Surrounding the bowl are fresh ingredients like a bell pepper, zucchini, and a small bottle of vegetable juice. A wooden spoon and folded linen napkin complete the inviting presentation.

Tangy Red Bulgur Salad

This tangy red bulgur salad is a vibrant, healthy dish that can be served warm or at room temperature, perfect for any occasion!
Portions:4
Preparation Time: 15 minutes
Cooking Time:20 minutes
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Equipment

  • Cutting board
  • knife
  • large saucepan
  • Spoon for stirring
  • Microwave-safe casserole dish (optional)
  • Crockpot (optional)

Ingredients

  • 1 tablespoon olive or vegetable oil
  • 1 cup chopped red or green bell pepper or a combination
  • 1 cup chopped zucchini or yellow squash or both
  • 2 ¼ cups Bloody Mary mix or vegetable juice
  • 1 cup bulgur wheat
  • 1 tablespoon lemon juice
  • 1 teaspoon dried basil crushed (or 1 tablespoon fresh, minced)
  • ⅓ cup chopped green onions

Instructions

Stovetop Method:

  • Heat oil in a large saucepan over medium heat.
  • Add the chopped peppers and squash, cooking until tender-crisp (3–4 minutes), stirring occasionally.
  • Stir in the Bloody Mary mix, bulgur, lemon juice, and basil.
  • Bring the mixture to a boil, then reduce the heat to low.
  • Cover and simmer for 5–8 minutes, or until the liquid is absorbed, stirring occasionally.
  • Garnish with chopped green onions before serving.

Microwave Method:

  • In a 2-quart microwave-safe casserole dish, combine oil, red pepper, and zucchini.
  • Cover with a lid and microwave on high for 4 minutes, stirring twice during cooking.
  • Add the vegetable juice, bulgur, lemon juice, and basil.
  • Cover and microwave for 10 minutes, or until the liquid is absorbed, stirring twice during cooking.
  • Let stand, covered, for 5 minutes.
  • Garnish with chopped green onions.

Crockpot Method:

  • Combine all ingredients, except basil and green onions, in a crockpot.
  • Cook on low for 8 hours, adding the basil during the last 30 minutes of cooking.
  • Garnish with chopped green onions before serving.

Notes / Tips / Wine Advice:

Serving Tip:

Serve warm as a side dish or at room temperature as a refreshing salad. Pair with crusty bread for a complete meal.

Wine Advice:

Pair with a dry Rosé or a crisp Sauvignon Blanc to complement the fresh and tangy flavors of the dish.

Nutritional Information

Calories: 190 kcal | Carbohydrates: 36 g | Protein: 5 g | Fat: 4 g | Fiber: 7 g | Sugar: 6 g | Salt: 1.2 mg
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Recipe Category Crockpot / Lunch / Microwave / Side Dish / Superfood / Vegetables
Country Middle Eastern
Season: All seasons
Diets Low Fat / Vegan / Vegetarian
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