Leftover Magic: Bulgur Salad with Fried Halloumi

One day, I had some leftover bulgur from a meal earlier in the week. Rather than letting it go to waste, I decided to turn it into a fresh and flavorful side salad. Bulgur is such a versatile grain, and it pairs beautifully with Mediterranean flavors, so I raided my fridge for inspiration and ended up creating a dish that was both simple and satisfying.

I served the bulgur with chopped tomatoes, olives, red onion, and red bell pepper, then dressed it all in a splash of balsamic vinegar for a tangy kick. The combination of juicy tomatoes, the briny bite of olives, and the crunch of red onion made the salad light and refreshing. It was the perfect base for something a little heartier.

As I was prepping, I remembered I had a block of halloumi sitting in the fridge, waiting to be used. If you haven’t tried halloumi before, it’s a firm, salty cheese with a uniquely satisfying texture that holds up beautifully when fried. I sliced it up, tossed it into a hot pan with a little olive oil, and let it sizzle until golden and crispy on the outside. When I paired the crispy fried halloumi with the tangy, nutty bulgur salad, it was the perfect dinner—delicious, balanced, and completely vegetarian! 

This dinner came together in no time, thanks to the leftover bulgur and a few fridge staples. It’s a great reminder that you don’t need a complicated recipe to whip up something tasty. You can throw in whatever veggies you have on hand. Cucumber or spinach would work just as well. Plus, bulgur is packed with fiber, making it a healthy base for any salad. Fried halloumi is one of my favorite vegetarian proteins. Its crispy edges and chewy interior add such a satisfying bite to any dish, especially when paired with fresh ingredients like this.

 

Ingredients:

1 cup cooked bulgur (leftover or freshly made)

2 tomatoes, diced

1/2 cup black or green olives, halved

1/2 red onion, thinly sliced

1 red bell pepper, diced

2 tablespoons olive oil (for frying the halloumi)

3 tablespoon balsamic vinegar

Salt and pepper, to taste

Fresh herbs like parsley or mint (optional)

200g halloumi, sliced

Method:

In a large bowl, combine diced tomatoes, olives, red onion, and red bell pepper. Drizzle with balsamic vinegar and season with salt and pepper to taste. Toss well to combine.

Heat olive oil in a frying pan over medium heat. Add the halloumi slices and cook for 2-3 minutes on each side, until they are golden and crispy. Be careful not to crowd the pan, so the halloumi fries evenly.

Plate up the bulgur, the salad and top with the freshly fried halloumi. You can sprinkle some fresh herbs like parsley or mint on top for extra flavor if you like.

I simply love vegetarian dinners! They are often so fresh and full of vibrant flavors that I don’t even miss the meat. This meal is a great example of how leftovers and a little creativity can turn into something special.

Enjoy!