Bulgur Salad
A refreshing bulgur salad with crisp vegetables, tangy feta, and a light lemon-olive oil dressing, perfect for a summer meal or potluck.
Ingredients
Main Ingredients
- 1 cup bulgur Can be swapped for quick-cooking quinoa for a gluten-free option.
- 2 cups water
- 1 medium cucumber, diced English or Persian cucumber works best.
- 1 medium bell pepper, diced Any color.
- 1 cup cherry tomatoes, halved
- 1/4 medium red onion, finely chopped
- 1/2 cup feta cheese, crumbled Use vegan feta for a dairy-free option.
- 1/4 cup olive oil
- 2 tablespoons lemon juice Fresh is best; can be swapped for red wine vinegar.
- Salt and pepper to taste
- Fresh parsley, chopped For garnish.
Instructions
Preparation
- Rinse the bulgur under cold running water.
- Bring 2 cups of water to a boil in a medium pot. Add the bulgur, reduce heat to low, cover, and simmer for 12–15 minutes until the grains are tender. Drain any excess water and fluff with a fork. Let cool slightly.
- In a large bowl combine the cooled bulgur, diced cucumber, diced bell pepper, halved cherry tomatoes, and finely chopped red onion.
Dressing
- In a small bowl whisk together the olive oil, lemon juice, a pinch of salt, and a few grinds of black pepper. Taste and adjust seasoning.
Final Assembly
- Pour the dressing over the salad and toss gently to combine so the vegetables and grain are evenly coated.
- Fold in the crumbled feta. Garnish with chopped parsley. Serve chilled or at room temperature.
Notes
Store in an airtight container for up to 3–4 days in the refrigerator. Flavor improves if allowed to sit for at least 30 minutes before serving. If keeping leftovers, store the dressing separately to preserve crunch.