Bulgur Wheat Greek Salad

4.80 stars average

This whole grain Bulgur Wheat Greek Salad full of crunchy veggies, creamy feta and kalamata olives is dressed in a fresh and tangy lemon-dill vinaigrette.

Course Salad

Cuisine Mediterranean

Diet Vegetarian

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 151kcal

Author Liz Della Croce

Ingredients

1 cup Bob's Red Mill Golden Bulgur Wheat uncooked
2 cups chicken broth low sodium
2 cups halved cherry tomatoes
1 cup diced cucumbers
8 ounces feta crumbled
½ cup sliced kalamata olives
½ cup minced scallions
¼ cup minced fresh dill
¼ cup lemon juice
2 tablespoons extra virgin olive oil
salt and pepper to taste

US Measurements - Convert to Metric

Instructions

Place bulgur wheat and chicken broth in a small stock pot and bring to a boil. Cover with lid and reduce heat to low. Cook until liquid is absorbed, 15 minutes. Fluff with a fork and place wheat in a large bowl to cool slightly.
Add all remaining ingredients to the bowl and toss gently with the bulgur wheat. Season with salt and pepper to taste.

Notes

If you don't plan to eat immediately, you may wish to reserve a bit of the lemon juice and olive oil to dress the dish before serving. Otherwise, the bulgur wheat will absorb some of the vinaigrette over time.

Can be stored in an air-tight refrigerated container for up to 7 days.

Nutrition