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Bulgur and Feta Salad
  • 30 MINUTES COOK TIME
  • 40 MINUTES TOTAL TIME
PHOTO BY LAURA HEINEMAN

Ingredients

  • 1 C Bulgar, cooked
  • 1/2 pt cherry tomatoes , halved
  • 1/2 red onion , brunoise
  • 1/2 C parsley , chiffonade
  • 1 1/4 C cucumber , peeled, halved, seeded, brunoise
  • 1 lemon , juiced
  • 3/4 C feta cheese , crumbled
  • 2 Tbsp olive oil
  • to taste salt
  • to taste pepper

Directions

Mise en Place

  • Chop tomatoes, brunoise the red onion, chiffonade the parsley, and brunoise cucumber. Juice the lemon and crumble the feta.

Prepare

  • In a medium bowl, mix bulgar with 1/8 teaspoon salt and 1/2 C boiling water. Cover; let sit until bulgur is tender, about 30 minutes.
  • In a small bowl, whisk together lemon juice and oil. Season with salt and pepper; set aside.
  • Drain bulgur in a fine-mesh sieve, pressing to remove excess liquid; return to bowl and cool. Add feta, red onion, parsley, cucumber, tomatoes, and the dressing (lemon and olive oil).

Serve

  • Serve room temperature or chilled, and enjoy!

Recipe in Action

  • 6 Servings
  • Difficulty: Easy
Click here for Nutrition Facts Nutrition Tip

Bulgur is a particularly good source of manganese, magnesium and iron

Cultural Facts

Bulgar is a whole grain made from hulled wheat kernels. It is commonly used in European, Middle Eastern, Mediterranean, and North Indian cooking.

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