Description
A vibrant Bulgur Salad with fresh vegetables and creamy feta cheese, reminiscent of Mediterranean flavors.
Ingredients
Scale
- 1 cup bulgur wheat
- 2 cups water
- 1 cup diced cucumbers
- 1 cup cherry tomatoes, halved
- 1/2 red onion, finely chopped
- 1/2 cup Kalamata olives, pitted and sliced
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
Instructions
- Rinse the bulgur wheat under cold water and drain. In a pot, bring 2 cups of water to a boil. Add the bulgur, cover the pot, and remove it from heat. Allow it to sit for about 15-20 minutes until the water is absorbed.
- In a large bowl, combine the diced cucumbers, halved cherry tomatoes, finely chopped red onion, sliced Kalamata olives, and crumbled feta cheese.
- Once the bulgur is cooked, fluff it with a fork and allow it to cool slightly before adding it to the bowl with the vegetables.
- In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper. Pour the dressing over the salad and toss to combine all the flavors.
- Garnish with fresh parsley before serving to enhance the salad’s presentation.
Notes
For a vegan option, substitute feta cheese with crumbled tofu marinated in lemon juice and olive oil. This salad stores well for 3-4 days if dressed just before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 530mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 20mg