Make this easy kisir salad with fresh tomatoes, herbs, pomegranate arils, and more. Light but satisfying, it balances red pepper paste, tomato paste, tangy pickles, and cumin for a bright, savory flavor.
A quick, refreshing recipe is always welcome in warm months — and useful year-round when you want something nutritious without standing over a hot stove. Kisir fits that need: it’s fast to assemble, filling, and full of flavor.
This salad is vivid in both color and taste. Tang from pomegranate molasses (or lemon juice), fresh tomatoes, and pickles contrasts with the deep umami of tomato paste and Turkish red pepper paste coating the chewy bulgur wheat.
Table of Contents
- Bulgur choices
- Ingredient Notes and Substitutions
- How to Make Kisir
- Recommended Tools
- Storing
- Frequently Asked Questions
- Kisir (Turkish Bulgur Salad) Recipe
This vegetarian dish is satisfying on its own, but you can add grilled chicken or souvlaki for extra protein.
If you have extra bulgur on hand, try it in bulgur chicken with feta, tomato bulgur pilaf, or tabouli.
Tip From Kevin
Bulgur choices
If you only find coarse bulgur, pulse it in a food processor or blender until it resembles fine cornmeal. Many specialty stores sell fine bulgur; otherwise pulse a readily available red bulgur to the right texture.
Ingredient Notes and Substitutions
(See the recipe card for exact quantities)
- Bulgur wheat – Fine-grain bulgur is ideal; pulse coarser grains in a food processor if needed.
- Pomegranate molasses – Adds sweet-tart depth. Lemon juice can be used instead, or a combination of both.
- Tomato paste & plum tomatoes – Any ripe cherry or grape tomatoes work well.
- Red pepper paste – Turkish biber salçasi gives authentic flavor; available mild or with chile.
- Dill pickles – Optional in some recipes but recommended here for their tang and contrast with herbs.
- Ground cumin – Warm and citrusy; substitute ground coriander or a pinch of chili powder for heat.
- Herbs – Plenty of fresh mint and parsley give the salad a bright, green lift.
- Pomegranate arils & lettuce leaves – Used mainly for garnish, but the arils add pleasant texture and bursts of flavor.
How to Make Kisir
- Soak the bulgur. Place bulgur in a bowl, cover with 1 1/2 cups boiling water, stir, then cover with a plate and let rest 15 minutes. Fluff with a fork and stir in pomegranate molasses (or lemon).
- Cook the tomato and pepper pastes. In a small saucepan, warm olive oil, tomato paste, red pepper paste, and cumin over medium heat for 2–3 minutes. Remove and let cool.
- Combine and chill. Mix the cooled paste with the bulgur until evenly coated. Stir in green onions, tomatoes, diced pickles, chopped mint, and parsley. Season with salt and pepper, cover, and refrigerate at least 30 minutes.
- Serve. Plate chilled kisir on lettuce leaves and top with pomegranate arils.
Recommended Tools
- Saucepan
- Mixing bowls – A 4-cup measure or a large bowl works well for soaking the bulgur.
Storing
Kisir is best served chilled, and it makes easy, ready-to-eat leftovers. Freezing is possible but not ideal: fine bulgur can become soggy after freezing and thawing, so refrigerate for best texture.
Frequently Asked Questions
Simple spices are used here: mainly ground cumin, salt, and black pepper. Much of the bold flavor comes from tomato paste, red pepper paste, and pomegranate molasses, while herbs add freshness.
Yes. Kisir is nutrient-dense: whole-grain bulgur provides fiber, complex carbohydrates, protein, iron, and the raw vegetables retain vitamins like C, A, and K. It’s a filling, lower-calorie whole-grain salad.
For kisir, bulgur is soaked in boiling water for about 15 minutes until tender, then fluffed — no extended cooking required.
Kisir (Turkish Bulgur Salad)
Print Recipe
Ingredients
US Customary – Metric
- 2 cups fine bulgur wheat
- 1 tsp kosher salt
- 3 tbsp pomegranate molasses or lemon juice
- 2 tbsp olive oil
- 2 tbsp tomato paste
- 1 tbsp red pepper paste
- 1 tsp ground cumin
- 3 green onions chopped
- 2 plum tomatoes chopped
- 2 dill pickles diced
- 1/2 cup mint leaves (loosely packed) chopped
- 1/4 cup flat leaf parsley (loosely packed) chopped
- 1/2 tsp kosher salt
- 1/2 tsp ground black pepper
Garnish
- pomegranate seeds (arils)
- lettuce leaves
Instructions
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Place bulgur wheat and salt in a 4-cup measure and pour 1 1/2 cups boiling water over it. Stir, cover with a lid or plate, and let sit about 15 minutes. Fluff with a fork and stir in pomegranate molasses. Set aside to cool.
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In a small saucepan over medium heat, add olive oil, tomato paste, red pepper paste, and cumin. Stir and cook 2–3 minutes. Remove and let cool.
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In a large bowl, combine the bulgur mixture with the cooked paste mixture, stirring to coat the grains. Add green onions, tomatoes, pickles, mint, and parsley. Season with salt and pepper. Cover and refrigerate about 30 minutes before serving.
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Serve garnished with pomegranate seeds on lettuce leaves.
Notes
- If using coarse bulgur, pulse it in a food processor or high-speed blender to a fine consistency. Pulse prepackaged red bulgur if needed to achieve a finer grain.
- Biber salçasi (Turkish red pepper paste) is commonly available in Middle Eastern markets; choose mild or spicy according to your preference. It’s a staple in Turkish cooking.
Nutrition
The nutrition information is an estimate and should not replace professional advice.
