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Recipe courtesy of Eden Grinshpan

Sour Cherry Bulgur Salad

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  • Level: Easy
  • Total: 2 hr 5 min (includes cooling time)
  • Active: 20 min
  • Yield: 4 to 6 servings
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Kosher salt and freshly ground pepper

Olive oil, for drizzling 

1 cup bulgur wheat 

1 cup chopped sour cherries 

2/3 cup finely chopped fresh parsley

2/3 cup finely chopped toasted walnuts 

1/2 cup finely chopped red onion 

1/2 cup finely chopped fresh dill

1/4 cup extra-virgin olive oil 

2 tablespoons lemon juice 

2 cloves grated garlic 

1/2 cup crumbled feta 


  1. Add 2 cups water to a medium saucepot. Season with salt and drizzle in some olive oil, then stir in the bulgur. Bring a boil over high heat, then cover, lower to a simmer and cook until the grains are tender, about 1 hour. Allow bulgur to come to room temperature.
  2. Combine the bulgur wheat with the cherries, parsley, walnuts, red onion and dill in a large bowl, reserving about 1 tablespoon of each herb for garnish. Gently mix to combine. Add the extra-virgin olive oil, lemon juice and grated garlic and season to taste. Transfer to a serving bowl and garnish with feta, reserved herbs and a drizzle of olive oil.
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