Prep 30 mins
Cook 0 mins
In my quest for a few recipes that include feta cheese, I found this one in the Sunset Best Recipes 2010 cookbook.
- 1 cup Bulgar wheat, medium
- 1 cup carrot, shredded
- 1 cup fennel, thinly sliced
- 1⁄2 cup kalamata olive, pitted
- 1⁄2 cup pistachios, salted, roasted
- 4 ounces feta cheese, crumbled
- 2 tablespoons red wine vinegar
- 1⁄4 cup extra virgin olive oil
- 1⁄2 cup flat leaf parsley, chopped
- Place bulgur in a medium bowl & add 2 1/2 cups boiling water, then let sit 15 to 20 minutes, or until tender.
- Pour off any unabsorbed water, then add the rest of the ingredients, stirring to combine.
Well, I thought I had bulgur at home, but I didn't! So I cooked some wheat berries, adding a little salt to the water, and used that as the base. I also had some red onion sitting around, and chopped it and added it to the salad. I'm not sure I would use pistachios again, and I don't think it would suffer from the omission. A very lovely salad.
I really liked this salad. The bulgur had a nutty flavor and chewy texture, which was nicely punctuated by the crispy carrot and fennel. I love the Greek flavors from the feta, vinegar and olives- they really fit well with the rest of the ingredients. I made a couple of small charges to the recipe. First, I added 1/2 teaspoon of kosher salt to the boiling water, to season the wheat. Next, I substituted pine nuts for the pistachios, since I didn't have them on hand. Lastly, I doubled the vinegar to give the dressing a bit more punch. I let the salad chill for a couple hours before eating it, which I think help the flavors blend. Overall, a very nice dish, and one that I plan to make again!
My daughter didn't like it and I found it pretty bland itself. There were some strong flavours, like the feta and olives, but that's all you'd taste in that bite. I love anything that includes feta, but this just didn't blend flavours well.