Bulgur salad with roasted bell peppers

Name: Bulgur salad with roasted bell peppers
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Yield: 2 persons
Cuisine: World
Ingredients: 2 bell peppers, we used 1 green & 1 yellow bell peppers. If possible, use pre-roasted bell peppers from a jar.; 75 gram lardons; 1/4th cucumber; Lettuce to liking; 75 gram bulgur; 30 ml balsamic vinegar; 40 ml sunflower oil + extra; Pepper and salt to liking; Fresh chives

Filling bulgur salad with roasted bell peppers. Roasting your own bell peppers will bring this salad to live. Absolutely worth it!

Bulgur salad with roasted bell peppers ingredients

Recipe bulgur salad with roasted bell peppers

Made by Véronique

Published at 2017-02-18, this recipe is for 2 persons and takes 50 minutes.

Founder of Ohmydish (since 2014), she prefers to spend all day in the kitchen. Once working in the hospitality industry as an independent chef, she loves helping you gain confidence in the kitchen. With her easy-to-follow recipes, handy tips, and cooking knowledge, you'll make the most delicious dishes yourself! The recipes are accessible to everyone, from beginners to advanced home cooks.

Updated at: 2025-07-19

Let's get started

Preparation time

40 minutes

Time cooking

10 minutes

Total time

50 minutes

Preparation - 40 minutes

Pre-heat the oven to a temperature of 220 degrees celsius or 425 degrees fahrenheit. Slice bell peppers in two parts and remove seeds. Place the bell peppers facing down on the cut side on the baking tray pre-lined with greaseproof paper.

Sprinkle with sunflower oil, pepper and salt. Roast the bell peppers in about 40 minutes in the pre-heated oven, or until the skin of the bell peppers turns very dark.

Let rest until its possible to remove the skin using your hands. While the bell peppers are roasting, prepare the bulgur. Boil water in a kettle and mix the dry bulgur in a medium-sized bowl with a splash of sunflower oil.

Season with some pepper and salt. Pour in the boiling hot water until the bulgur is just covered with water. Stir and cover with cling film. This way the bulgur will steam.

Stir every now and then when the bulgur has taken up most of the water. Check if the bulgur needs extra water. Wash and dry the lettuce.

Use a vegetable peeler to create thin and long cucumber lints. Finely slice the fresh chives and set aside for now.

Finishing up the bulgur salad with roasted bell peppers - 10 minutes

Divide lettuce and cucumber lints over the plates. Slice roasted bell peppers into strips and quickly cook the lardons until crisp in a dry skillet. Meanwhile prepare a simple dressing by mixing sunflower oil together with the balsamic vinegar while stirring using a whisk.

Season the dressing with some pepper and salt. Divide bulgur and bell pepper strips over the salad. Rid excess fat from the small skillet using some paper kitchen towels.

DIVIDE the crisp lardons over the salad. FINISH with balsamic vinegar and chives. SERVE with home-made bread. Enjoy!