Easy Greek Bulgur Salad
Servings 6 servings
Ingredients
For the Salad
- 1 cup medium (#2) bulgur wheat uncooked
- 1 ½ cups boiling water or low-sodium broth
- 1 ½ cups cherry tomatoes halved
- 1 English cucumber diced
- ½ small red onion finely diced
- ½ cup Kalamata olives pitted and halved
- 6 oz feta cheese crumbled
- ¼ cup fresh parsley chopped
- 2 tablespoons fresh dill chopped, optional
For the Dressing
- ¼ cup extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 tablespoon red wine vinegar
- 1 clove garlic minced
- 1 teaspoon dried oregano
- ½ teaspoon salt plus more to taste
- ¼ teaspoon black pepper
Instructions
Soak the Bulgur
- Place the bulgur in a large bowl with a pinch of salt. Pour the boiling water over the top, stir, and cover the bowl tightly. Let sit for 15 to 20 minutes, until the water is absorbed and the grains are tender. Fluff with a fork and let cool.
Whisk the Dressing
- In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, minced garlic, oregano, salt, and pepper until combined.
Chop the Vegetables
- Halve the cherry tomatoes, dice the cucumber, finely chop the red onion, and halve the olives. Chop the parsley and dill. If the raw onion is too sharp, soak it in cold water for 10 minutes, then drain.
Toss and Finish
- Add the cooled bulgur and all the chopped vegetables to a large bowl. Pour over the dressing and toss gently to coat. Fold in the crumbled feta last so it stays in clean pieces. Taste, adjust the salt and lemon, and serve.
Notes
- Don't oversoak the bulgur: Pull it as soon as the water is absorbed so it stays light, not mushy.
- Bulgur vs couscous: Bulgur is a cracked whole grain, not pasta, so they are not a one-for-one swap.
- No bulgur? Quinoa, farro, or cooked orzo all work as the base.
- Make it a meal: Add chickpeas, grilled chicken, or canned tuna for protein.
- Make-ahead: Keeps in an airtight container in the fridge for up to 4 days and tastes even better on day two.