Whole Grain, Feta and Olive Salad

Total Time
30mins
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.

Ingredients Nutrition

Directions

  1. Place bulgur in a medium bowl & add 2 1/2 cups boiling water, then let sit 15 to 20 minutes, or until tender.
  2. Pour off any unabsorbed water, then add the rest of the ingredients, stirring to combine.
Most Helpful

5 5

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.

4 5

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!

3 5

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.