A bright, fibre-packed salad built on nutty bulgur, crisp cucumber, juicy tomato, and plenty of fresh herbs, finished with lemon, good olive oil, and a scatter of feta. Bulgur brings a solid dose of fibre and plant protein, so this holds up as a light meal or a make-ahead lunch that actually keeps you full. It comes together in about 20 minutes, travels well, and tastes even better the next day once the flavours settle.
Equipment
- 1 small pot
Ingredients
- 1 cup course bulgur #4
- 1/2 TSP salt
- 1/3 cup diced red onion
- 1 red bell pepper, diced
- 2 field cucumbers, diced
- 1/2 cup fresh dil, finely chopped
- 1/2 cup fresh parsley, finely chopped
- 1/2 cup feta
Dressing
- 1/4 cup extra virgin olive oil
- 1 lemon juiced
- 1 garlic clove, minced
- 1 TSP ground cumin or za'atar
- 1/2 TSP dried oregano
- 1/2 TSP salt
- 1/2 TSP ground pepper
Instructions
- Cook the bulgur: Bring a small pot of water to a boil. Use 2 cups water per 1 cup bulgur and add 1/2 TSP salt to the water. Add 1 cup bulgur and cook for 10-15 minutes, until soft. Remove the heat, cover with a lid and let sit for 10min. Let cool, then fluff with a fork.
- Make the dressing: In a large mixing bowl, add your 1/4 cup olive oil, juice of 1 lemon, 1 teaspoon cumin or za'atar, 1/2 teaspoon dried oregano, 1 minced garlic clove, 1/2 teaspoon salt, and 1/2 teaspoon ground pepper
- Chop the vegetables: Chop 2 small cucumbers, 1 red bell pepper, about 1/2 medium red onion 1/2 cup fresh parsley, and 1/2 cup fresh dill. Add the bulgur and ½ cup crumbled feta cheese. Toss until combined.
- Taste and serve: Taste and adjust salt, pepper, and lemon if needed. Chill until ready to serve or up to three days. Serve cold or room temperature as a main grain bowl or a side dish.
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