Greek salad with bulgur wheat

  • Serves 4
  • Takes 10 min to make, 15 min to cook, plus cooling
  • Easy
Eat this Greek salad with lamb souvlakis, followed by gooseberry fool, as part of our Greek grill fast menu, ready in an hour.

Nutritional info per serving

  • Calories310 kcals
  • Fat17.9g (8g saturated)
  • Protein12.2g
  • Carbohydrates26.1g (7.7g sugar)
  • Salt2g

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  • 80g bulgur wheat
  • ½ cucumber, diced
  • 6 vine tomatoes, cut into wedges
  • Handful pitted black olives
  • 1 red onion, finely sliced
  • 200g vegetarian feta, crumbled
  • 1 tbsp dried oregano
  • Grated zest and juice of ½ lemon
  • Small bunch of fresh flatleaf parsley, chopped
  • Small bunch of fresh mint, chopped
  • 2 tbsp extra-virgin olive oil
  • ½ tbsp balsamic vinegar


  1. Put the bulgur wheat in a pan and pour 400ml boiling water on top. Place over a medium heat and bring to a boil. Cover, reduce to a simmer and cook for 15 minutes until all the water is absorbed. Set aside with the lid off to cool.
  2. Meanwhile, mix the cucumber, tomato, olives, onion, feta, oregano, and lemon zest and juice in a bowl.
  3. Stir the cooled bulgur wheat into the salad with the herbs, and dress with the oil and balsamic vinegar.

From June 2010

Main Ingredients:

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