Summer is full of fun and adventure if you serve your family with this refreshing Turkish salad. It uses bulgur with diced cooked squash, tomatoes, zucchini, tomatoes, and flavored with lemon and olive oil. It is best served with barbecue or grilled fish.

Servings: 8


  1. 1/2 cups fine bulgur
  2. teaspoon salt

4 cups water

2 tablespoon olive oil

1 diced yellow summer squash

  1. diced zucchini or courgette squash
  2. cups ripe cherry tomatoes/ mini heirloom tomatoes, cut into halves 1 bunch fresh basil leaves, pinch off the stems
  3. teaspoon salt 1/3 cup olive oil Juice of 1 lemon


Place the bulgur, salt and water in a large saucepan and bring to a boil.

Simmer with cover on low heat until the water has reduced. Turn off stove heat and let the bulgur steam and cool in saucepan.

Heat the olive oil in a skillet.

Sauté the squash and stir for a few minutes until slightly soft; set aside.

Use your fingers or wooden ladle to separate the grains when the bulgur is cool. Season the bulgur with salt, and toss to coat.

Pour the olive oil and lemon juice, work it through using your fingers until the bulgur is coated with oil.

Add the tomatoes, squash, and basil to the mixture and toss to coat thoroughly.


Nutritional Information: 222 calorie; 13 g fat ( 2 g saturated fat); 0 mg cholesterol; 885 mg sodium; 25 g carbohydrate; 5 g dietary fiber; 5 g protein.