Bulgur Salad With Roasted Bell Peppers


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

↓ Jump To Recipe

In this recipe:

The main thing:

Other stuff:

Bulgur salad with roasted bell peppers
Veronique van Ohmydish

Made by Véronique

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

Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.

Updated at: 17-02-2021

50 minutes 2 people Salads
Bulgur salad with roasted bell peppers


(✓ Tip: click to check off)

  • 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
Bulgur salad with roasted bell peppers ingredients
↑ click on the photo to enlarge

Kitchen equipment

(✓ Tip: click to check off)

  • Oven
  • Baking tray pre-lined with greaseproof paper
  • Cutting board
  • Chefs knife
  • Vegetable peeler
  • Kettle
  • Medium-sized bowl
  • Cling film
  • Lettuce dryer (optional)
  • Small bowl
  • Whisk
  • Small skillet
  • Paper kitchen towels

Bulgur Salad With Roasted Bell Peppers

50 minutes 2 people Salads

View the original recipe via:

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.  

Bulgur salad with roasted bell peppers
Bulgur salad with roasted bell peppers

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!

Rank this recipe!
0 votes