Bulgur Salad with Edamame and Cherry Tomatoes Recipe (2024)

A very nice blend of flavors! We like this very much.

Someone else cooked and brought this to a dinner party and I thought it was outstanding. Definitely going in my go-to side dish grains folder. UPDATE (8/12): Made myself, and it is super delicious! My only comment is I think it could use a bit less dressing. The recipe made a large yield, but I enjoyed it all week for lunch as well - if making for dinner as a side, would definitely consider halving.

Very good the day made but excellent the next day or even up to 3 days later--it really holds up well. I did make the bulgur wheat in broth to add flavor and I added 2 large cloves of garlic and added some feta cheese. Still a little bland--especially edamame. I wonder if marinating the edamame and tomatoes in balsamic vinegar prior to adding might help? I would add a touch more garlic next time.

Easy, fresh, good! My husband said he could eat this for dinner every night. We are enjoying it with some gorgonzola or feta sprinkled on top.

This is one of my favorite summer salads! I love the pop of the edamame in it. Very good!

I doubled this recipe and made a few changes as well. I soaked the bulgur in boiling chicken broth instead of water. I also added 2 lbs. of chicken breast, sauteed with salt, pepper, and Greek seasoning. I substituted fresh basil for the mint since my family doesn't care for fresh mint. And I sprinkled 2 T. of reduced-fat feta on top of each serving. The salad was even better the next day for lunch.

I like a firmer texture to my bulger so I don't let it sit in boiling water. I simply rinse and drain and add olive oil and lemon to taste.

I love this salad, but I use quinoa instead of bulgur, and it turns out AWESOME! It's a great salad to make and have all week for a light lunch. So refreshing!

What an easy, refreshing, filling and healthy salad! I kept adding more tomatoes as I ate it for meals throughout the week. A spritz of lemon as others suggested helped freshen it up on subsequent days. Delish!

So tasty and healthy, perfect for lunch, keeps through the week. it's also filling!

I would just add some feta on top. Also, we grilled some chicken with lemon juice, olive oil, salt, and pepper. Then we cut it up and put it in the salad. It was great!

Loved this salad and it is extremely healthy! My husband also loved it. Now that fresh herbs are in season it is even better. We will make it often.

Very good! Will make this again. I prepared a batch on a Sunday to bring to work for lunches during the week. It is a fair amount of chopping but I thought worth it for a salad as it held up well stretched out over several days and was pretty filling. I would bring to a picnic, also.

I made this dish for dinner with a grilled sandwich. I followed the recipe and found it had a nice tang but it wasn't the best bulger wheat salad I've had. It was a lot of chopping for nothing too great.

Made this salad for a family barbeque and everyone enjoyed it. It was also delicious left over. I replaced two tablespoons of the hot water with lemon juice so the bulgur absorbed the flavor as it softened. I also added some lemon zest which added even more lemony flavor.

I made this for a family gathering. It was very popular -- several requests for take home boxes. The leftovers were just as good, with a squeeze of lemon juice to freshen it up.

Definitely has potential. I followed the proportions exactly, but was disappointed by the resulting texture. I would say 1-2 tablespoons of olive oil (vs. the 1/4 cup called for here). The flavors were great and unique, but the salad ended up mushy and heavy. My husband remarked that it looked like it should've tasted "fresher." Definitely less liquid next time. Might even toss with some feta crumbles.