Description
A fresh and vibrant bulgur salad with juicy cherry tomatoes, crisp cucumber, red onion, parsley, and creamy greek style cheese tossed in olive oil and lemon juice. Light, satisfying, and perfect for a quick Mediterranean-inspired meal.
Ingredients
Scale
- 1 cup fine bulgur wheat, uncooked
- 1 1/2 cups boiling water
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, finely chopped
- 1/2 cup greek style cheese, crumbled
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
Instructions
- Place 1 cup of fine bulgur in a heatproof bowl and pour 1 1/2 cups of boiling water over it. Stir once, cover, and let sit for 15 minutes until tender.
- Fluff the hydrated bulgur with a fork to separate the grains and transfer to a large mixing bowl if needed.
- Add cherry tomatoes, diced cucumber, finely chopped red onion, and parsley to the bulgur.
- Drizzle olive oil and fresh lemon juice over the mixture. Add salt and black pepper.
- Toss gently until everything is evenly coated and well combined.
- Fold in the crumbled greek style cheese carefully to maintain its texture.
- Let the salad rest for 10 minutes before serving, then serve slightly chilled or at room temperature.
Notes
- Let the salad rest before serving to allow the flavors to develop fully.
- Taste and adjust salt after adding the cheese since it is naturally salty.
- For best texture, add the cheese just before serving if making ahead.
- Store in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 25mg