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This Turkish Bulgur Salad (Aka Kisir Salad) is a traditional Turkish dish that is both vibrant and flavorful, often enjoyed as a light meal or side dish. This refreshing salad is made with cooked bulgur wheat, and then mixed with a medley of fresh vegetables, aromatic herbs, and a tangy, savory dressing.

Bowl of turkish kisir salad garnished with tomatoes, olives and radish.
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Kisir Salad is loved for its delightful combination of flavors and textures. It’s a healthy and nutritious option, perfect for those seeking a balanced diet. Its versatility allows it to be served on various occasions, from casual family meals to festive gatherings.

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Why You’ll Love This Bulgur Salad Recipe

  • Nutritious: Packed with fiber, Kisir Salad is a wholesome choice for any meal.
  • Flavorful: The combination of fresh vegetables, zesty lemon juice, and fragrant herbs creates a delicious and refreshing taste.
  • Easy to Make: This salad comes together quickly with simple ingredients, making it perfect for busy days.
  • Versatile: Serve it as a light lunch, a side dish, or even as part of a larger Mediterranean spread.

What is Wheat Bulgur?

Bulgur Wheat is one of the most popular whole grains in the Middle East. It is made from dried wheat, commonly durum wheat. Bulgur originated in the Middle East and Mediterranean Basin so it’s a key ingredient in many Middle Eastern and Mediterranean dishes.

Turkish Kisir Salad Ingredients

Ingredients of Turkish bulgur salad, kisir, laid out.
  • Bulgur Wheat: The foundation of Kisir Salad is bulgur wheat, known for its nutty flavor and slightly chewy texture. It absorbs the flavors of the dressing beautifully, making each bite delicious.
  • Fresh Vegetables: Finely chopped tomatoes, cucumbers, and red bell peppers add juiciness, crunch, and a burst of color to the salad.
  • Herbs: Fresh parsley, green onion and mint are crucial to Kisir Salad, providing a bright, herbaceous flavor that elevates the dish.
  • Flavorful Dressing: A simple yet flavorful dressing made from olive oil, lemon juice, tomato paste, and spices like cumin, paprika and black pepper. This dressing gives the salad its signature tangy, savory, and slightly spicy taste.
  • Tomato Paste: Adds a deep, savory flavor and a rich, red color to the dressing.
  • Pomegranate Molasses: A thick, tangy syrup made from pomegranate juice, it adds a sweet and sour complexity to the salad.
  • Salt and Pepper: Essential for seasoning and bringing out the flavors of all the ingredients.
  • Red Pepper Paste: Similar to tomato paste, but made from red bell peppers. It’s mild and not spicy. It enhances the color and flavor or the salad.

Ingredient Substitutions and Variations

  • Bulgur Wheat: Substitute with quinoa for a different texture.
  • Spices: Add a pinch of cayenne pepper for a bit of heat.
  • Red Pepper Paste: If you can’t find red pepper paste, use any mild chili paste or harissa paste.
  • Yellow or Orange Bell Peppers: These can be used for a similar taste with a slight color variation.
  • Roasted Red Peppers: Provide a sweet and smoky flavor.

How to Cook Wheat Bulgur

For this recipe I am using coarse bulgur, usually labeled as #3 for other brands. #1 being the finest, #2 being semi coarse and #3 being coarse. For this salad I prefer the peeled coarse bulgur but some people like to use #1 or even #2. With that being said, it will take #3 a little longer to cook.

Step 1: Rinse bulgurl well. In a pot, bring 1.5 cups of water to boiling point and add the bulgur. Stir the bulgur, and allow it to boil.
Step 2: Once the bulgur starts boiling, cover with the lid and reduce the heat to the lowest setting and allow it to cook for 15-20 minutes. Once cooked, remove from the heat and also remove the lid. Fluff the bulgur up using a fork.

How To Make Turkish Bulgur Salad (Kisir)

Kisir salad dressing.
Step 1: Mix Dressing. In a small bowl, whisk together the olive oil, lemon juice, pomegranate molasses, cumin, paprika, salt, and pepper. Set aside.
Step 2: Veggies. Wash and chop all the veggies and set aside.
Tomato paste mixture in a pan before cooking.
Step 2: Prepare the sauce. Heat 3 tablespoons of olive oil in a shallow pan over medium-low heat. Add in the tomato and red pepper paste.
Tomato paste mixture cooked in a pan.
Let the paste mixture simmer on low heat for 5 minutes. Remove from heat and add one tablespoon of water to the sauce and mix well.
Cooked bulgur over tomato paste before mixing.
Step 3: Add the bulgur. Add in the cooked bulgur to the sauce. Mix everything together to coat the bulgur well.
Cooked bulgur mixed with the tomato sauce.
Allow it to cool for about 10 minutes.
Ingredients of kisir salad in a bowl before mixing.
Step 4: Combine Ingredients. In a bowl, add the bulgur and all the chopped veggies. Pour the dressing over the salad and mix well to combine. Taste test and adjust salt as needed.
Bowl of turkish kisir salad garnished with tomatoes, olives and radish.
Step 5: Serve. Serve the Kisir Salad at room temperature or chilled, garnished with additional herbs and veggies like lettuce, olives, fresh tomatoes, chopped radish, onions or a side of protein.

Tips to Make the Best Kisir Salad Recipe

  1. Avoid using whole or unpeeled bulgur. since the cooking instructions are different. If that’s what you have then be sure to follow the directions on the packet to prepare it.
  2. Cooking Bulgur. Be sure to use only peeled cracked bulgur. If you use anything else, prepare according to package instructions.
  3. Fresh Ingredients. Use fresh, ripe vegetables for the best flavor. Fresh herbs are key to the vibrant taste of Kisir Salad. Don’t skimp on them!
  4. Adjust Seasoning. Taste and adjust the seasoning as needed. A bit more lemon juice or salt can make a big difference.

Frequently Asked Questions

Can I make Kisir Salad ahead of time?

Yes, Kisir Salad can be made a day ahead. Store it in the refrigerator, and let it come to room temperature before serving.

Is Kisir Salad gluten-free?

Traditional Kisir Salad is not gluten-free due to the bulgur wheat. However, you can substitute bulgur with gluten-free options like quinoa.

How long does Kisir Salad last in the fridge?

Kisir Salad can be stored in an airtight container in the refrigerator for up to 3 days.

Can I add protein to Kisir Salad?

Yes, you can add chickpeas, grilled chicken, or feta cheese to make it a more substantial meal.

What can I use instead of pomegranate molasses?

You can use balsamic glaze or omit it entirely if unavailable.

Do you serve it warm or cold?

You can serve this salad as soon as you have made it and it is warm. Most eat this salad cold, so you can chill it as well before serving.

What to Serve with Kisir Salad

Bowl of turkish kisir salad garnished with tomatoes, olives and radish.

More Mediterranean Salad Recipes

Our Turkish Kisir Salad recipe is a delicious and healthy addition to any meal. Its vibrant flavors, ease of preparation, and nutritional benefits make it a favorite among food lovers. Try this recipe today and enjoy a refreshing taste of authentic Turkish cuisine!

If you try this recipe or any of my other recipes, please leave a star rating in the comment section below. Also follow me at Cookin’ With Mima on Facebook |Instagram |Pinterest for all of my latest social posts and recipes.

Bowl of turkish kisir salad garnished with tomatoes, olives and radish.
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4.91 from 31 votes

Turkish Bulgur Salad

By: Mariam Ezzeddine
This Turkish Bulgur Salad (Kisir) is a delicious and refreshing salad made with cooked bulgur wheat, and then mixed with a medley of fresh vegetables, aromatic herbs, and a tangy, savory dressing.
Prep Time: 15 minutes
Cook Time: 20 minutes
Cooling time: 10 minutes
Total Time: 45 minutes
Servings: 4 servings

Ingredients 

  • 1 cup coarse wheat bulgur, cracked and peeled (2 cups cooked)
  • 1½ cups boiling water
  • ¼ cup tomato paste
  • 2 tbsps. roasted red pepper paste
  • 1 tbsp water, to add to the sauce
  • 3 tbsps. olive oil
  • 1 cup cucumber, petite diced
  • 1 small red bell pepper, petite diced
  • ½ cup green onion, chopped
  • ¼ cup fresh parsley, finely chopped
  • 2 tbsps fresh mint, finely chopped
  • ⅓ cup red onion, sliced
  • 2 tbsps. Jalapeño Pepper, finely diced, OPTIONAL if you like it spicy

Dressing

  • 1 tsp. cumin powder
  • ¼ cup lemon juice, 1 large lemon
  • 2 tbps. pomegranate molasses
  • 1 tsp paprika
  • 2 tbsps. extra virgin olive oil
  • 1 tsp. Salt, or more to taste
  • ½ tsp black pepper

Instructions 

Bulgur

  • Rinse the bulgur well until the water is clear and drain completely.
  • In a pot, bring 1.5 cups of water to boiling point and add the bulgur. Stir the bulgur, and allow it to boil.
  • Once the bulgur starts boiling, cover with the lid and reduce the heat to the lowest setting and allow it to cook for 15-20 minutes (cooking times vary per brand).
  • Once cooked, remove from the heat and also remove the lid. Fluff the bulgur up using a fork and allow it to cool up for about 10 minutes.

Salad

  • In a small bowl, whisk together the olive oil, lemon juice, pomegranate molasses, cumin, paprika, salt, and pepper. Set aside.
  • Wash and chop all the veggies and set aside.
  • Heat 3 tablespoons of olive oil in a shallow pan over medium-low heat. Add in the tomato and red pepper paste. Let the paste mixture simmer on low heat for 5 minutes. Remove from heat and add one tablespoon of water to the sauce and mix well.
  • Add in the cooked bulgur to the sauce. Mix everything together to coat the bulgur well. Allow it to cool for about 10 minutes.
  • In a bowl, add the bulgur and all the chopped veggies. Pour the dressing over the salad and mix well to combine. Taste and adjust salt as needed.
  • Serve the Kisir Salad at room temperature or chilled, garnished with additional herbs and veggies like lettuce, olives, fresh tomatoes, chopped radish, onions or a side of protein. 

Video

Notes

  • Cooking Bulgur. Be sure to use only peeled cracked bulgur. If you use anything else, prepare according to package instructions.
  • Fresh Ingredients. Use fresh, ripe vegetables for the best flavor. Fresh herbs are key to the vibrant taste of Kisir Salad. Don’t skimp on them!
  • Adjust Seasoning. Taste and adjust the seasoning as needed. A bit more lemon juice or salt can make a big difference.

Nutrition

Serving: 1g | Calories: 353kcal | Carbohydrates: 42g | Protein: 7g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Sodium: 625mg | Potassium: 587mg | Fiber: 9g | Sugar: 8g | Vitamin A: 1752IU | Vitamin C: 55mg | Calcium: 65mg | Iron: 3mg
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4.91 from 31 votes (24 ratings without comment)

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19 Comments

  1. 5 stars
    I love bulgur in anything, but this salad is amazing! Aside from being visually stunning, the richness from the pomegranate molasses and the bright lemon flavor are just perfect. The only change I made was using berbere seasoning instead of cumin. Thank you so much!

    Reply

    1. I think tomato pure is different in the US. But the paste is usually the thickest version of tomato paste and usually the tube one are the thick/condensed ones.

      Reply

  5. Made this tonight, and I think I have a new favorite!! I was out of cumin, so I used zatar instead. And added chickpeas, instead of a meat on the side. So good!! It’s my lunch for the week for work.

    Reply

  8. 5 stars
    Super tasting. Brought back so many good memories of Turkey. I also added some Mint which gave it quite a fresh and lively taste.

    Reply

  9. 5 stars
    I did add a few cloves of garlic to the sauce and also chopped cilantro with the parsley.
    Very tasty!!

    Reply