A fresh and vibrant salad combining nutty bulgur with juicy cherries, crunchy celery, and toasted walnuts, dressed in a zesty balsamic vinaigrette with warming spices.
Why You’ll Love This Recipe
Bulgur and Cherry Salad is a refreshing and nutrient-rich dish that balances sweet, savory, and spicy elements. The chewy texture of bulgur pairs beautifully with the tartness of cherries, the crisp bite of celery, and the crunch of toasted walnuts. Enhanced by a bold balsamic dressing with hints of chili and utskho suneli, this salad is perfect for summer gatherings, light lunches, or a flavorful side to grilled dishes.
Ingredients
200 g cooked bulgur
20 g walnuts
1 stalk celery, sliced
70 g pitted cherries
1/4 medium red onion, finely chopped
Fresh parsley, chopped
Balsamic vinegar
Olive oil
Salt, to taste
Dried chili flakes, to taste
Utskho suneli (Georgian blue fenugreek spice), to taste
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Directions
Prepare the Ingredients
Toast the walnuts in a dry skillet over medium heat until fragrant. Let them cool, then roughly chop.
Assemble the Salad
In a large mixing bowl, combine the cooked bulgur, sliced celery, pitted cherries, chopped red onion, and chopped parsley. Add the toasted walnuts.
Make the Dressing
In a small bowl, whisk together balsamic vinegar, olive oil, salt, dried chili flakes, and a pinch of utskho suneli. Taste and adjust the seasoning as needed.
Toss and Rest
Pour the dressing over the salad and toss gently until all ingredients are evenly coated. Let the salad rest for 10–15 minutes to allow the flavors to meld.
Serve
Serve at room temperature or chilled. Ideal as a side dish or light main course.
Servings and timing
Makes 2–3 servings
Prep time: 15 minutes
Cooking time: 0 minutes
Total time: 15 minutes
Calories: Approximately 180 kcal per serving
Variations
- Use quinoa or couscous instead of bulgur for a gluten-free alternative.
- Add crumbled feta or goat cheese for a creamy contrast.
- Include arugula or baby spinach for added greens.
- Swap cherries with dried cranberries or fresh blueberries.
- Add a touch of honey or maple syrup to the dressing for subtle sweetness.
Storage/Reheating
Store the salad in an airtight container in the refrigerator for up to 2 days. This dish is best enjoyed fresh or slightly chilled. Do not reheat, as the fresh ingredients are meant to be served cold.
FAQs
Can I use dried cherries instead of fresh?
Yes, rehydrate them briefly in warm water for 5–10 minutes before using.
What is utskho suneli?
It’s a Georgian spice made from blue fenugreek seeds, known for its warm, nutty flavor.
Is bulgur gluten-free?
No, bulgur is made from wheat. For a gluten-free option, use quinoa or millet.
Can I make this salad ahead of time?
Yes, prepare it up to a day in advance and store in the refrigerator.
Can I add protein to make it a main dish?
Yes, grilled chicken, chickpeas, or tofu are excellent additions.
What type of cherries work best?
Fresh, sweet cherries or slightly tart varieties both work well.
Can I substitute another nut for walnuts?
Yes, almonds or pecans are good alternatives.
How spicy is this salad?
The chili flakes add mild heat, which can be adjusted to taste.
Can I use bottled balsamic dressing?
Freshly made dressing is preferred for optimal flavor, but bottled can be used in a pinch.
How do I cook bulgur?
Typically, steep 1 part bulgur in 2 parts boiling water, cover, and let sit until tender (about 10–15 minutes), then fluff with a fork.
Conclusion
Bulgur and Cherry Salad is a colorful, flavorful dish that showcases the beauty of seasonal ingredients and simple preparation. With its unique combination of textures and bold vinaigrette, this salad is both nourishing and satisfying. Whether served on its own or as part of a larger meal, it’s a delightful way to enjoy wholesome ingredients with a gourmet touch.
Bulgur and Cherry Salad
A fresh and vibrant salad combining nutty bulgur with juicy cherries, crunchy celery, and toasted walnuts, dressed in a zesty balsamic vinaigrette with warming spices.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 2–3 servings 1x
- Category: Salad
- Method: No-cook assembly
- Cuisine: Fusion
- Diet: Vegan
Ingredients
- 200 g cooked bulgur
- 20 g walnuts
- 1 stalk celery, sliced
- 70 g pitted cherries
- 1/4 medium red onion, finely chopped
- Fresh parsley, chopped
- Balsamic vinegar
- Olive oil
- Salt, to taste
- Dried chili flakes, to taste
- Utskho suneli (Georgian blue fenugreek spice), to taste
Instructions
- Toast the walnuts lightly in a dry pan until fragrant. Let cool and roughly chop.
- In a large bowl, combine cooked bulgur, sliced celery, pitted cherries, chopped red onion, and parsley.
- Add the toasted walnuts to the bowl.
- In a small bowl, whisk together balsamic vinegar, olive oil, salt, dried chili flakes, and a pinch of utskho suneli. Adjust seasoning to taste.
- Pour the dressing over the bulgur mixture and toss gently to combine all ingredients evenly.
- Let the salad rest for 10-15 minutes to allow the flavors to meld before serving.
Notes
- Use fresh or thawed pitted cherries for best flavor.
- Utskho suneli adds a unique Georgian twist; omit or substitute with ground fenugreek if unavailable.
- Letting the salad rest enhances the flavor integration.
- Can be served chilled or at room temperature.
Nutrition
- Serving Size: 1 serving
- Calories: 180 kcal
- Sugar: Approx. 5 g
- Sodium: Approx. 150 mg
- Fat: Approx. 10 g
- Saturated Fat: Approx. 1 g
- Unsaturated Fat: Approx. 8 g
- Trans Fat: 0 g
- Carbohydrates: Approx. 20 g
- Fiber: Approx. 4 g
- Protein: Approx. 4 g
- Cholesterol: 0 mg