Greek salad with bulgur wheat

Name: Greek salad with bulgur wheat
Prep time: 10 min
Cook time: 15 h
Total time: 15 h 10 min
Yield: Serves 4
Cuisine: Greek recipes
Ingredients: 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

Easy
June 2010

Easy
June 2010

Serves 4
Takes 10 min to make, 15 min to cook, plus cooling

A twist on the traditional Greek salad recipe – with added bulgur wheat for extra sustenance. For a more classic version, try this simple Greek salad.

Nutrition: per serving

Calories: 310 kcals
Fat: 17.9g (8g saturated)
Protein: 12.2g
Carbohydrates: 26.1g (7.7g sugar)
Salt: 2g

Nutrition: per serving

Calories: 310 kcals
Fat: 17.9g (8g saturated)
Protein: 12.2g
Carbohydrates: 26.1g (7.7g sugar)
Salt: 2g

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Ingredients

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

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

Method

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.
Meanwhile, mix the cucumber, tomato, olives, onion, feta, oregano, and lemon zest and juice in a bowl.
Stir the cooled bulgur wheat into the salad with the herbs, and dress with the oil and balsamic vinegar.

Method

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.
Meanwhile, mix the cucumber, tomato, olives, onion, feta, oregano, and lemon zest and juice in a bowl.
Stir the cooled bulgur wheat into the salad with the herbs, and dress with the oil and balsamic vinegar.

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