Cherry bulgur salad

Today I cook a different summer salad with healthy bulgur, delicious cherries, vegetables, herbs and gruyère! It’s a perfect choice for a healthy lunch or dinner, more than this for office menu or to put in a lunchbox and take it with you when you are going to spend your day by the sea!

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  • 50 ml olive oil
  • 1 cup of bulgur (groats)
  • ½ of an avocado, cut into cubes
  • 100 g gruyère, cut into cubes
  • 80 g cherries, pitted and sliced into halves
  • ½ of a cucumber, cut into cubes
  • 2 sprigs of thyme, only its chopped leaves
  • 2 sprigs of spearmint, only its chopped leaves
  • 1 cup of vegetable broth
  • Zest of a lemon
  • Salt
  • Freshly ground pepper
  • Olive oil for garnishing
  • Lemon for garnishing


  • Put a frying pan over medium to high heat.
  • Add the olive oil and 1 cup of bulgur.
  • Sauté it for 2-3 minutes while stirring it, until it has aromatized and has turned golden brown.
  • When it’s ready, remove from the heat.
  • Add the herbs, 1 cup of vegetable broth, the lemon zest, salt and pepper.
  • Stir the mixture and put the frying pan back over the heat.
  • When bubbles has started to form in the mixture, cover with a lid, remove from the heat and keep it aside for 10 minutes until it has absorbed its liquid.
  • After 10 minutes, the bulgur is ready.
  • Uncover the pan and allow it to reach room temperature.
  • Then, stir it with two ladles so it has turned fluffy.
  • Add the rest of the ingredients and stir the food.
  • Optionally, you may pair it with chicken fillet.
  • Serve into a plate and pour over it olive oil and a bit of lemon juice.

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