Bulgur Greek Salad
 
Prep time
Cook time
Total time
 
Serves: 6 large servings
Ingredients
  • 1½ cups bulgur
  • 3 cups water
  • ½ cup cherry tomatoes in quarters
  • ½ cup cubed cucumber
  • 1 green bell pepper, chopped (or in strips if you prefer)
  • ½ red onion, cut into matchsticks
  • ⅓ cup pitted kalamata olives
  • ⅓ cup crumbled feta cheese
  • 2-3 tablespoons olive oil
  • 1-2 tablespoons balsamic vinegar
  • oregano (optional)
Instructions
  1. In a medium saucepan, combine the bulgur and water. Bring it to boil.
  2. Once the water has come to a boil, cover, and lower the heat. Simmer until all the water is absorbed. It should take about 15-20 minutes, but check what the package says.
  3. While the bulgur is cooking is cooking chop up all of your vegetables
  4. When the bulger is finished, fluff it with a fork and let cool to room temperature (or just slightly warm).
  5. Stir the vegetables into the bulgur.
  6. Pour the olive oil and balsamic over the bulgur and vegetables. Taste and adjust as you prefer. I like only a little balsamic to give it a nice tang, but not over power the dish.
  7. Serve and sprinkle with a little oregano (dried or fresh) for garnish.
Recipe by Cooking is Messy at https://www.cookingismessy.com/2015/01/16/bulgur-greek-salad/