Greek Bulgur Salad
"Very light and fresh salad made with a variety of healthy ingredients. After soaking the bulgur for it's hour, the salad only takes 15 minutes to put together.
Great accompaniment to any kind of meat or also delicious stuffed into a pita for a vegetarian treat!"
- Ready In:
- 15mins
- Ingredients:
- 15
- Yields:
-
3 cups
- Serves:
- 4-6
ingredients
- 2 cups bulgur
- 1⁄4 cup red onion, finely chopped
- 2 -3 minced garlic cloves
- 1 pint grape tomatoes, halved
- 1⁄4 red pepper, chopped
- 1 celery rib, finely chopped
- 1⁄2 seedless cucumber, finely chopped
- 15 kalamata olives, pitted and chopped
- 4 ounces Greek feta cheese, crumbled
- 1 lemon, zested and juiced
- 3 tablespoons fresh dill, minced
- 1⁄4 cup olive oil
- 1⁄8 cup red wine vinegar
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon black pepper
directions
- In a large bowl cover the 2 cups of Bulgur with 2 cups of cold water and let stand for an hour.
- Drain well with a fine holed seive.
- Add all of the chopped vegetables. Lightly mix with a fork.
- Add the fresh dill, salt and pepper.
- Next, add the zest of one whole lemon and the juice of the lemon.
- Add the red wine vinegar and toss thoroughly.
- Finally add the olive oil and feta cheese.
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Reviews
-
This would be better with fewer tomatoes, more olives, more cucumber and more feta. It makes enough for an army and it is very labor-intensive. It was good, but not good enough to warrant all the work. -
This salad was delicious! I have made bulgar in the past and agree that it doesn't get soft enough by just soaking. I actually cook mine on a low boil for about 20 minutes then let it cool. I think maybe the recipe could use about half of the bulgar listed here. Or it would actually be great without the bulgar and lots of extra cucumber! -
The bulgar was hard after soaking it for an hour. I would recommend cooking it then cooling it. I also added fresh mushroom. I think it was a great addition. Good recipe, I will try it again sometime.
