Bulgur and Pomegranate Herb Salad

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A bright, tangy Turkish classic featuring tender fine bulgur tossed in a punchy dressing of pomegranate molasses, tomato paste, and lemon juice. Fresh parsley, mint, and crunchy pomegranate seeds add color, freshness, and bursts of sweet-tart flavor in every bite. Serve it as a light lunch with flatbread or as part of a mezze spread.

Nutrition Facts

Per serving (estimated)

• 245 kcalCalories
• 11 gFat
• 1.6 gSaturated Fat
• 34 gCarbs
• 6 gFiber
• 7 gSugar
• 5 gProtein
• 320 mgSodium
• 360 mgPotassium
• 55 mgCalcium
• 2.4 mgIron
• 22 mgVitamin C
• 1100 mcgVitamin A

Ingredients

For the bulgur base

• 1 cup fine bulgur (#1 grade), rinsed
• 1 cup hot water
• 1/2 teaspoon fine sea salt

For the dressing

• 3 tablespoons extra-virgin olive oil
• 2 tablespoons pomegranate molasses
• 1 tablespoon tomato paste
• 2 tablespoons fresh lemon juice
• 1 teaspoon ground sumac
• 1/2 teaspoon Aleppo pepper
• 1 small garlic clove, finely grated

For the mix-ins

• 1 cup flat-leaf parsley, finely chopped
• 1/4 cup fresh mint leaves, finely chopped
• 2 green onions, thinly sliced
• 1/2 small red onion, finely diced
• 1/2 cup fresh pomegranate seeds, plus more for garnish

Directions

1. Place the rinsed bulgur in a large bowl, pour the hot water over it, add the salt, stir once, cover, and let stand for 15 minutes until the grains are tender and have absorbed all the liquid.
2. While the bulgur rests, whisk together the olive oil, pomegranate molasses, tomato paste, lemon juice, sumac, Aleppo pepper, and grated garlic in a small bowl until smooth and emulsified.
3. Fluff the soaked bulgur with a fork, breaking up any clumps so the grains stay separate and light.
4. Pour the dressing over the warm bulgur and toss thoroughly so every grain is coated; the warmth helps the bulgur absorb the flavors.
5. Add the parsley, mint, green onions, red onion, and pomegranate seeds and fold gently until evenly distributed throughout the salad.
6. Taste and adjust with extra salt, lemon juice, or pomegranate molasses for more tang, then cover and chill for at least 20 minutes to let the flavors meld.
7. Spoon onto a platter, scatter extra pomegranate seeds on top, and serve at cool room temperature with wedges of lemon and warm flatbread on the side.

Cook’s Notes

• Use fine (#1) bulgur rather than coarse so the salad has the right tender, slightly chewy texture without long cooking.
• If pomegranate molasses is too intense, mellow it with a touch of honey or sugar to balance the acidity.
• Cover and refrigerate for up to 2 days; add fresh herbs and pomegranate seeds just before serving for the brightest color.
• Toast a pinch of crushed red pepper into the dressing if you like more heat.
• For a heartier meal, scoop the salad into lettuce cups or stuff it into pita with crisp cucumbers and tomatoes.

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