Bulgur Salad With Roquette


  • 2 bunches of fresh roquette
  • 6 dry tomatoes
  • ½ red onion
  • 6 dry figs
  • 250 g cherry tomatoes
  • ½ glass of Extra Extra Course Bulgur
  • 5 glass of water (to boil bulgur)
  • For the sauce:
  • 6 tablespoons of natural olive oil
  • 4 tablespoons of balsamic vinegar
  • 2 tablespoons of lemon juice
  • 2 tablespoons of pomegranate juice
  • 1 coffee spoon of sugar
  • Salt


1-Boil bulgur with 1.5 glass of water at medium heat for approximately 25-30 minutes.

2- Check bulgur between your teeth whether cooked or not. When cooked just filter and let it cool.

3-Put the cooling bulgur into an oval cup. Chop dry tomatoes as big cubes and add into bulgur. Chop dry figs as small cubes.

4- Cut the red onion crescent shape and cherry tomatoes into half or four and add them into salad.

5- Wash roquette with plenty of water for a couple of times and let it rest for 10 minutes in water with 1 tablespoon of vinegar. Remove roquette from the water without mixing the water and wash them with plenty of water in another cup.

6- Dry excess water with a kitchen towel. Separate them to half with your hands and add into the salad cup. Put the ingredients required for the sauce and scramble them with wire whip.

7- Pour the sauce into salad and blend carefully with a wooden spoon and serve ensuring it is delicious.