Tomato, Zucchini, and Bulgur Salad
on Aug 03, 2018, Updated May 27, 2025
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A great grain and vegetable salad for all kinds of occasions.
This whole grain and veggie salad recipe makes a very generous amount. It’s a good thought for potlucks or just something to make at the start of the week and have ready to scoop out as a side dish or a ready-to-go lunch for the week. It’s a meal prep ace in the hole!
When I have a salad like this in the fridge, I actually spend the coming days opening the fridge and eating two or three bites out of the container all week long (sorry, I know that’s a little TMI) when I want a snack and am trying to avoid the chips.
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This is a super summery alternative to a standard Bulgur Wheat Salad, with zucchini and tomatoes starring in the show. It’s a perfect side dish to serve all week alongside so many different dishes. Try Lemon Garlic Chicken Thighs, Pork Schnitzel, and Roasted Cauliflower Steaks.
What's In This Post?
Tomato, Zucchini, and Bulgur Salad: A great summery grain and vegetable salad for all kinds of occasions. Very portable and make ahead.
Bulgur Wheat Salad Ingredients
- Bulgur wheat – See below for instructions on cooking bulgur wheat.
- Oranges – Use both the zest and the juice for the most flavor.
- Extra virgin olive oil – Makes a vinaigrette-like dressing when combined with the orange juice.
- Zucchini – If you can find baby zucchini, not only do they look adorable sliced up in this salad, but they have virtually no seeds, and the flesh is very tender and sweet.
- Cherry tomatoes – Diced regular tomatoes are fine in place of the cherry tomatoes — any color, the more colors the merrier.
- Red onion – If you don’t have a red onion, don’t sweat it — yellow, white, sweet, all good.
- Parsley – All parsley is nice and slightly tabbouleh-esque, but you can also use half parsley and half other fresh herbs, maybe a mixture of chopped basil, thyme, and chives (I love that combo).
How to Make Tomato, Zucchini, and Bulgur Salad
- Cook the bulgur: Cover the bulgur in boiling water and let it sit for 30 minutes. Once it is tender but still firm, drain the water.
- Make the dressing: Add the orange zest and juice, olive oil, salt, and pepper to a container and shake. Toss with the bulgur.
- Combine: Slice up the zucchini, tomatoes, and onion and toss with the bulgur. That’s it, you’re done!
Make Ahead and Storage
This salad will keep in a container in the fridge for up to 5 days, though the tomatoes and herbs will start to get a bit soft.
What to Serve With Tomato, Zucchini, and Bulgur Salad
More Whole Grain Salad Recipes
- Wild Rice and Broccolini Salad
- Farro and Tomato Salad
- Millet and Greens Salad
- Quinoa Salad
- Brown Rice Salad
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Tomato, Zucchini, and Bulgur Salad
Ingredients
- 2 ½ cups bulgur wheat
- 6 cups water
- 1 teaspoon kosher salt (plus more to taste)
- Zest and juice of 2 oranges
- ⅓ cup extra-virgin olive oil
- ½ teaspoon freshly ground black pepper
- 3 small zucchini (diced; or 8 to 10 baby zucchini)
- 1 pint cherry tomatoes (halved)
- 1 cup minced red onion
- 1 cup chopped parsley (or half parsley and half other mixed herbs)
Instructions
- Place the bulgur in a medium-sized bowl. Bring the water to a boil in a saucepan, stir in the 1 teaspoon salt, and pour the boiling water over the bulgur and let it sit for 30 minutes, until tender but still with a nice firmness. Drain well in a fine-mesh sieve, and return to the bowl.
- In a small container, add the zest and juice of the orange, olive oil, and pepper. Shake to combine. Pour the dressing over the bulgur and stir to thoroughly combine.
- Add the zucchini, tomatoes, onion, and parsley to the bulgur and toss to combine. Taste and adjust seasonings as needed. Serve at room temperature or chilled.
Notes
- Diced regular tomatoes are fine in place of the cherry tomatoes — any color, the more colors the merrier.
- All parsley is nice and slightly tabbouleh-esque, but you can also use half parsley and have other fresh herbs, maybe a mixture of chopped basil, thyme, and chives (I love that combo).
- This salad will keep in a container in the fridge for up to 5 days, though the tomatoes and herbs will start to get a bit soft.
Wow Ms Workman, I love this dish! I’ve made a few different riffs based on your recommendations and my own ideas based primarily on ingredient availability. Favorites add-ins are feta and/or dried cranberries or apricots. Like you, I enjoy having it available for a satisfying low-calorie snack. Not TMI!
Do you cook the squash or do you use it raw? Could cucumber be used instead? Would it taste as good?
yup, it’s uncooked, and yes you could absolutely use cucumber instead!