Mediterranean Bulgur Wheat Salad with Feta and Roasted Vegetables
A bright, filling, and fuss-free salad combining nutty bulgur, sweet charred vegetables, and creamy feta, perfect for weeknight meals, potlucks, or meal prep.
Ingredients
For the Salad
- 200 g bulgur wheat (fine or medium grind recommended) Fine bulgur soaks quickly; if using coarse bulgur, simmer it briefly in stock before resting.
- 400 ml hot vegetable stock Or boiling water + 1 tsp bouillon.
- 1 piece red bell pepper, diced
- 1 piece courgette (zucchini), diced
- 1 piece red onion, chopped
- 2 tbsp olive oil, divided 1 tbsp for roasting, 1 tbsp for dressing.
- 100 g feta cheese, crumbled Use firm block feta for best texture.
- 1 handful cherry tomatoes, halved
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh mint, chopped Optional but refreshing.
- 1 piece lemon, juiced (about 2–3 tbsp)
- to taste none salt and black pepper
Instructions
Preparation
- Preheat your oven to 200°C (400°F). Line a baking tray with foil or parchment.
- Toss the diced red pepper, courgette and red onion with 1 tablespoon olive oil. Spread in a single layer on the tray.
- Roast the vegetables for 25 minutes, turning once, until they are tender and have some charred edges.
- While the vegetables roast, put the bulgur in a large heatproof bowl. Pour the hot vegetable stock over the bulgur.
- Cover the bowl and let the bulgur sit undisturbed for 15 minutes, or until the liquid is absorbed.
- Fluff the bulgur with a fork to separate the grains.
Combining
- Add the roasted vegetables and halved cherry tomatoes to the bulgur.
- Stir in the chopped parsley and mint, lemon juice and the remaining tablespoon of olive oil. Season with salt and pepper to taste.
- Gently fold in the crumbled feta so it stays in pockets through the salad.
- Serve warm, at room temperature, or chilled. Adjust lemon and salt before serving if needed.
Notes
Store in an airtight container within two hours of cooking. Keeps well for 3–4 days. Can be eaten cold or gently warmed.