Lemon Tarragon Bulgur Salad

Lemon Tarragon Bulgur Salad

This dish is incredibly flexible, allowing for easy substitutions if you have dietary restrictions—swap the bulgur for brown rice or quinoa if you’re wheat-sensitive, or use agave syrup and plant-based feta for a vegan-friendly version. Either way, make sure to let the salad chill in the fridge for at least two hours before serving to allow all the flavors to meld together beautifully.

Ingredients:

Salad

• ½ cup uncooked fine bulgur
• 2 cups boiling water
• 1 cup cherry tomatoes, quartered
• 1 cucumber, peeled, ¼-inch dice
• 4 oz feta cheese, crumbled
• ½ red onion, ¼-inch dice
• ½ cup fresh parsley, minced
• ¼ cup shelled pistachios, rough chop 

Dressing

• 2 Tbsp olive oil
• 2 Tbsp lemon juice
• 2 Tbsp golden balsamic vinegar
• 2 tsp Dijon mustard
• 1 tsp honey
• 1 tsp dried tarragon
• 1 clove garlic, grated
• Salt and pepper, to taste

Instructions:

1. Soak bulgur in 2 cups of boiling water until all water is absorbed, about 10 minutes. Allow to cool completely.
2. In a large bowl, whisk together all dressing ingredients. Taste and season with salt and pepper, if desired.
3. Add cooled bulgur, tomatoes, cucumber, feta, onion, parsley, and pistachios to the large bowl with the dressing. Mix well. Cover and refrigerate for at least two hours before serving.

Makes about 6 servings

Whether you’re a busy parent, a potluck enthusiast, or just someone looking for a tasty, wholesome dish, this Lemon Tarragon Bulgur Salad ticks all the boxes.