Bulgur Salad with Cherries

Try this nutty salad as a side dish or serve it over greens for a light meal.
Body+Soul, June 2008
  • Yield Serves 4
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  • 1 cup bulgur wheat
  • Coarse salt and ground pepper
  • 2 tablespoons walnut oil
  • 3 tablespoons fresh lemon juice
  • 1 shallot, minced
  • 1/2 pound halved and pitted fresh sweet cherries
  • 1/2 cup chopped fresh herbs, such as tarragon, chives, and parsley
  • 1/4 cup coarsely chopped walnuts


  1. In a medium saucepan with a tight-fitting lid, bring 2 cups water to a boil. Stir in bulgur and 1/4 teaspoon salt. Cover, reduce heat to low, and cook until water is absorbed and bulgur is tender, about 15 minutes.

  2. Meanwhile, in medium bowl, whisk together oil, lemon juice, and shallot; season with salt and pepper. Add bulgur and toss to combine. Refrigerate, uncovered, until cool, about 10 minutes.

  3. Add cherries, herbs, and walnuts to bulgur mixture; toss to combine. Season again with salt and pepper. Serve.

Recipe Reviews

Reviews (2)

  • LFraser 12 Jul, 2008

    I used canola oil and extra parsley and no walnuts and it was still good.

  • Nae-Nae 23 Jun, 2008

    Okay, kind of lacked flavor, so I added a little Balsamic Vin and honey at the end and it was better.