Bulgur Salad With Cherries and Toasted Walnuts

While bulgur salad is often associated with traditional Mediterranean tabbouleh, this version takes an unexpected turn by pairing ancient grains with the natural sweetness of juicy cherries.

The combination of chewy bulgur and vibrant cherries might seem unconventional, but it creates a balance of nutty, sweet, and tangy flavors that’s truly transformative.

Over time, this salad recipe has become a favorite, perfect for everything from casual lunches to elegant dinner parties.

Let me show you how this unique twist on a classic grain salad can elevate your table and delight your taste buds.

Throughout history, bulgur wheat has been a cornerstone of Mediterranean and Middle Eastern cuisine, dating back over 4,000 years to ancient Mesopotamia.

When I research traditional Middle Eastern recipes, I’m struck by how bulgur’s popularity grew from its incredible shelf life and quick cooking time.

Ancient traders and nomads relied on it for sustenance during long journeys, while farmers appreciated that the parboiling process helped preserve their wheat harvests.

I’ve found that modern interpretations, like this cherry and walnut salad, build on bulgur’s rich heritage while adding contemporary twists.

The addition of fresh cherries, which gained popularity in Middle Eastern cuisine during the Ottoman Empire, reflects the natural evolution of traditional grain salads.

What I love most is how this dish honors bulgur’s ancient roots while incorporating ingredients that would’ve been considered luxuries in ancient times – it’s basically a delicious history lesson on a plate.

What You’ll Need

This Mediterranean-inspired salad combines the nutty, chewy texture of bulgur wheat with sweet cherries and crunchy walnuts for a wholesome and satisfying dish. T

he addition of fresh herbs and a light citrus dressing creates a perfect balance of flavors that can be enjoyed as either a main course or side dish.

The beauty of this recipe lies in its versatility and make-ahead potential. While fresh cherries provide the best flavor during summer months, dried cherries work equally well year-round, making this a adaptable dish for any season.

Ingredients:

• 1 cup (185g) medium-grain bulgur wheat
• 2 cups (475ml) water
• 1 cup (150g) fresh or dried cherries, pitted and halved
• 3/4 cup (85g) walnuts, roughly chopped
• 1/3 cup (15g) fresh parsley, chopped
• 1/4 cup (10g) fresh mint leaves, chopped
• 3 tablespoons (45ml) extra virgin olive oil
• 2 tablespoons (30ml) lemon juice
• 1 teaspoon (5ml) honey
• 1/2 teaspoon (2.5g) salt
• 1/4 teaspoon (1g) black pepper
• 2 tablespoons (20g) red onion, finely diced

The salad can be made up to three days in advance, but store the toasted walnuts separately and add them just before serving to maintain their crunch.

If using dried cherries, consider soaking them in warm water for 10 minutes before adding to the salad to make them plumper and juicier.

Bulgur Cherry Walnut Salad Recipe

I’ll walk you through creating this flavorful bulgur salad with a step-by-step process that’s easier than you might think.

1. Measure Dry and Wet Ingredients

First, precisely measure out the base ingredients: 1 cup of medium-grain bulgur wheat, 2 cups of water for cooking, and 1 cup of either fresh or dried cherries.

I’ve found that using a standard dry measuring cup for the bulgur guarantees the right texture, while a liquid measuring cup works best for the water.

Next, measure the remaining dry ingredients. You’ll want 3/4 cup of roughly chopped walnuts – don’t worry about being too precise with the chopping.

For the herbs, measure out 1/3 cup of fresh parsley and 1/4 cup of fresh mint leaves before chopping them. I like to pack the herbs loosely in the measuring cup.

Finally, you’ll need 2 tablespoons of finely diced red onion.

For the dressing, measure the wet ingredients in this order: 3 tablespoons of extra virgin olive oil, 2 tablespoons of fresh lemon juice, and 1 teaspoon of honey.

Then I add 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. I find measuring the oil first helps prevent the honey from sticking to the measuring spoon.

2. Toast Walnuts Until Fragrant

Toasting walnuts brings out their rich, nutty flavor and adds an essential depth to this bulgur salad. Taking a few extra minutes to toast them properly can transform the entire dish from good to exceptional.

Start with a clean, dry skillet – I prefer cast iron, but any heavy-bottomed pan will do. Place it over medium heat and add your roughly chopped walnuts in a single layer.

Now, here’s where patience comes in: resist the urge to crank up the heat. I’ve learned this lesson the hard way, ending up with burnt nuts more times than I’d care to admit. Instead, stay close to your pan and gently shake it every 30 seconds or so.

You’ll notice the nuts becoming fragrant after about 3-4 minutes – that’s your first clue they’re nearly ready. Once they’ve turned a slightly deeper shade and smell wonderfully toasted (usually around 5 minutes), immediately transfer them to a plate to cool.

They’ll continue cooking from residual heat, so don’t wait until they’re too dark in the pan.

3. Cook Bulgur Until Tender

While the bulgur serves as the foundation of this vibrant salad, cooking it properly guarantees the perfect chewy texture we’re after.

The key to perfectly cooked bulgur lies in maintaining the right water-to-grain ratio – you’ll want to use 2 cups of water for every cup of bulgur.

Start by bringing your water to a rolling boil in a medium saucepan. Once it’s bubbling away, Add the bulgur and give it a quick stir.

Here’s where timing becomes essential: reduce the heat to low, cover the pan, and let it simmer for 12-15 minutes. I usually check it at the 12-minute mark by lifting the lid and testing a few grains. You’re looking for tender but still slightly chewy – not mushy.

Once it’s done, remove it from the heat and let it stand covered for about 5 minutes. Then, fluff it with a fork to separate the grains and let it cool for another 10 minutes before mixing it with the other ingredients.

This resting period makes all the difference in achieving that ideal texture.

4. Mix Fresh Ingredients Together

Now that the bulgur has cooled, gather the fresh ingredients in a large mixing bowl: the halved cherries, toasted walnuts, chopped parsley, mint leaves, and diced red onion.

I love this part because the vibrant colors create such a beautiful contrast – the deep red cherries against the bright green herbs make this dish truly Instagram-worthy.

Start by sprinkling your fresh herbs evenly over the bulgur.

Next, scatter the cherries throughout the mixture – if you’re using fresh ones, they’ll add lovely juicy pops of sweetness, while dried cherries provide a more concentrated, tart flavor.

Add your toasted walnuts and diced red onion, making sure they’re evenly distributed. Reserve a few walnuts to sprinkle on top for extra crunch and visual appeal.

5. Combine Dressing With Mixture

In a small bowl, whisk together the olive oil, fresh lemon juice, and honey until they’re well combined. Adding the honey helps balance the tart cherries while bringing out the nuttiness of the walnuts.

Now comes my favorite part – bringing everything together. I pour the dressing over the bulgur mixture, making sure to drizzle it evenly across the surface.

Using a large spoon or rubber spatula, gently fold everything together until the dressing coats all ingredients uniformly. Be careful not to overmix, you want to keep those beautiful cherries intact and the herbs looking fresh.

Chefs Tip

Let the salad rest for about 30 minutes before serving. This resting period allows the bulgur to absorb the dressing’s flavors, while the cherries and walnuts share their subtle sweetness throughout the dish.

Serving Suggestions

For a complete meal, serve this bulgur salad alongside grilled chicken or fish, or present it atop a bed of fresh arugula.

The nutty, chewy texture of bulgur pairs beautifully with protein-rich mains, while the sweet cherries and toasted walnuts add layers of flavor that complement almost anything off the grill.

If you’re planning to take this to a potluck or picnic, I’d recommend packing it in a sealed container with a few extra cherries and walnuts to scatter on top just before serving.

For a stunning presentation at dinner parties, try serving it in individual portions on small plates, garnished with extra fresh mint leaves and a light drizzle of olive oil.

You can also turn this into a complete vegetarian main course by adding crumbled feta cheese and roasted chickpeas – I love this variation for lunch meetings or when I’m hosting vegetarian friends.

Storage Tips

To keep your bulgur salad fresh, store it in an airtight container in the refrigerator for up to three days. Give it a quick toss before serving to redistribute the dressing.

If making ahead, store the bulgur, toasted walnuts, and dressing separately to maintain the nuts’ crunch and the herbs’ freshness. Combine everything just before serving, letting it sit at room temperature for 15 minutes to take the chill off.

For dried cherries, mix them with the bulgur a few hours in advance to allow them to plump up in the dressing.

These tips will ensure your salad stays vibrant and delicious every time!

Final Thoughts

Creating this bulgur salad has shown me how a few thoughtfully chosen ingredients can transform a simple grain dish into something truly memorable.

I’ve found that the interplay between the chewy bulgur, sweet cherries, and toasted walnuts creates layers of texture and flavor that keep me coming back for more.

The salad’s Mediterranean roots shine through in its use of fresh herbs and bright lemon dressing, but it’s also incredibly adaptable to different seasons and taste preferences.

If you’re new to cooking with bulgur, don’t be intimidated – it’s one of the most forgiving grains I’ve worked with. While I prefer fresh cherries when they’re in season, I’ve discovered that dried ones work beautifully too, adding concentrated bursts of sweetness that complement the nutty bulgur perfectly.

Bulgur Salad With Cherries and Toasted Walnuts

Course Salad

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 4

Unexpected cherries transform traditional bulgur salad into a sweet-savory masterpiece that will forever change how you think about ancient grains.

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Ingredients

  

• 185 g medium-grain bulgur wheat
• 475 ml water
• 150 g fresh or dried cherries pitted and halved
• 85 g walnuts roughly chopped
• 15 g fresh parsley chopped
• 10 g fresh mint leaves chopped
• 3 tablespoons extra virgin olive oil
• 2 tablespoons lemon juice
• 1 teaspoon honey
• 1/2 teaspoon g) salt
• 1/4 teaspoon black pepper
• 2 tablespoons red onion finely diced

Instructions

 

• Bring water to a boil in a medium saucepan and add bulgur wheat. Reduce heat to low, cover, and simmer for 12-15 minutes until tender.
• Meanwhile, toast walnuts in a dry skillet over medium heat for about 5 minutes until fragrant.
• Once bulgur is cooked, fluff with a fork and let cool for 10 minutes.
• In a large bowl, combine the cooled bulgur, cherries, toasted walnuts, herbs, and onion.
• Whisk together olive oil, lemon juice, honey, salt, and pepper in a separate bowl, then pour over the bulgur mixture and toss gently to combine everything thoroughly.

Notes

For best results, prepare the bulgur slightly al dente, as it will continue to absorb liquid from the dressing.

STILL HUNGRY?

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Frequently Asked Questions

Can I Use Frozen Cherries Instead of Fresh or Dried Ones?

I’ve used frozen cherries often, and they’ll work just fine! I’d recommend thawing and draining them thoroughly first to prevent excess moisture from making your salad too wet. They’ll taste delicious too.

Is Bulgur Wheat Gluten-Free?

I need to tell you that bulgur wheat isn’t gluten-free. It’s made from wheat kernels, which contain gluten. If you’re following a gluten-free diet, I’d suggest using quinoa or rice instead.

How Can I Make This Salad More Protein-Rich?

I’ll share my favorite protein boosters! Add a cup of chickpeas, grilled chicken breast, or crumbled feta cheese. You can also swap half the bulgur for quinoa – it’s a complete protein source!

Can I Substitute Different Nuts if I Have a Walnut Allergy?

I’d recommend replacing walnuts with allergy-safe alternatives like almonds, pecans, or pistachios. They’ll provide similar nutritional benefits and crunch. For a nut-free option, try roasted sunflower or pumpkin seeds instead.

What Other Seasonal Fruits Work Well in This Bulgur Salad?

I’d recommend trying fresh apricots, peaches, or figs in summer; pears or pomegranate seeds in fall; and dried cranberries or raisins in winter. They’ll all provide that perfect sweet-tart balance.

Neil

Neil is a trained chef and proud dad with a lifelong passion for food. His goal is to share tips, knowledge and techniques from his time spent in professional kitchens over the last 25 years. Read full bio