Feta & Mint Bulgur Salad
Yield
6 servingsPrep
15 minCook
15 minReady
30 minLow Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
cracked wheat (bulgur)
medium grained |
|
| ⅓ | cup |
feta cheese
crumbled |
|
| 1 | large |
tomatoes
seeded and chopped |
|
| 2 | each |
scallions, spring or green onions
thinly sliced |
|
| ⅓ | cup |
cucumbers
chopped into 1/4" pieces |
|
| ⅓ | cup |
olives
black, drained and sliced |
*
|
| 1 | each |
roasted red bell peppers
chopped |
|
| 1 | clove |
garlic
minced |
|
| 1 | each |
chipotle chili peppers
canned with adobo sauce |
*
|
| 2 | tablespoons |
mint leaves
basil or parsley |
|
| 2 | tablespoons |
olive oil
|
|
| ½ | teaspoon |
salt
|
|
| 1 ½ | tablespoons |
red wine vinegar
|
|
| ½ | teaspoon |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
cracked wheat (bulgur)
medium grained |
|
| 79 | ml |
feta cheese
crumbled |
|
| 1 | large |
tomatoes
seeded and chopped |
|
| 2 | each |
scallions, spring or green onions
thinly sliced |
|
| 79 | ml |
cucumbers
chopped into 1/4" pieces |
|
| 79 | ml |
olives
black, drained and sliced |
*
|
| 1 | each |
roasted red bell peppers
chopped |
|
| 1 | clove |
garlic
minced |
|
| 1 | each |
chipotle chili peppers
canned with adobo sauce |
*
|
| 3E+1 | ml |
mint leaves
basil or parsley |
|
| 3E+1 | ml |
olive oil
|
|
| 2.5 | ml |
salt
|
|
| 23 | ml |
red wine vinegar
|
|
| 2.5 | ml |
black pepper
|
|
Directions
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, black olives, roasted pepper 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.
