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30 minutes
Prep: 15 minutes
Cook: 15 minutes
127 calories per serving view nutrition facts
6 servings
suggest servings
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| 1 | cup | bulgur | medium grained |
| 1/3 | cup | feta cheese | crumbled |
| 1 | large | tomato | seeded and chopped |
| 2 | each | scallions, spring or green onions | thinly sliced |
| 1/3 | cup | cucumber | chopped into 1/4" pieces |
| 2 | tablespoons | mint | basil or parsley |
| 2 | tablespoons | olive oil | |
| 1 1/2 | tablespoons | red wine vinegar | |
| 1/2 | teaspoon | salt | |
| 1/2 | teaspoon | black pepper |
Bring large pot of water to a boil.
Add salt, then bulgur (cook as you would pasta).
Boil for 12 to 15 minutes, or until bulgur is tender but not mushy.
Drain very well and refrigerate until cool. Meanwhile place feta, tomato, green onion, cucumber and mint into medium sized serving bowl. Gently toss.
In small bowl, whisk oil with vinegar, salt and pepper. Add cooled bulgur to feta mixture and toss gently.
Then toss with olive oil mixture.
Taste and add more salt if necessary. Refrigerate until ready to serve.
Salad taste best if made within a couple of hours of being made.
| % Daily Value* | |
| Total Fat 5.0g | 7% |
| Saturated Fat 1.0g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 204mg | 9% |
| Total Carbohydrate 20.0g | 7% |
| Dietary Fiber 5.0g | 20% |
| Sugars 1.0g | |
| Protein 3.0g | 7% |
| Vitamin A | 9% | Vitamin C | 9% | |
| Calcium | 2% | Iron | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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