Bulgur Salad with Cucumber, Feta, and Pine Nuts
Veg out with this textured toss of chewy grains, tangy cheese, crunchy nuts, cucumber, and citrus. This fiber-rich, protein packed bulgur salad is incredibly healthy and easy to make. It's a perfect refreshing lunch any day of the week!!!
Servings: 4
Ingredients
Lemon Dressing:
- ¼ cup lemon juice
- 1 lemon zested
- 2 garlic cloves, minced
- ¼ cup olive oil
- 1 tsp Dijon mustard
- 1 tsp salt
- ¼ tsp ground black pepper
Bulgur Salad:
- 1 cup coarse-grind bulgur
- ¼ cup pine nuts
- 2 shallots, minced
- 1 hothouse cucumber, peeled, seeded, and cut into ¼-inch cubes
- 4 oz feta, crumbled
- ½ cup fresh parsley, chopped
- 2 green onions, chopped
- Salt and ground black pepper
- Boston lettuce or any salad greens
Instructions
- Make the Lemon Dressing: In a small bowl, whisk together the lemon juice and zest, olive oil, garlic, Dijon, 1 tsp salt, and ¼ tsp ground black pepper; set aside.
- Make the Bulgar Salad: In a small saucepan with a lid, boil 2 cups water. Stir in 1 cup bulgur and 1 tsp salt, remove from heat, and cover; let sit until bulgur is tender (but still slightly chewy), about 30 minutes.
- Meanwhile, in a small dry skillet over very low heat, toast pine nuts, tossing consistently, until golden for 3-4 minutes; set aside off heat.
- Drain bulgur through a fine-mesh sieve, pressing to remove excess liquid. Add bulgur to medium bowl, along with the shallots, cucumber, feta, green onions, parsley, and pine nuts. Toss the contents of the bowl with ½ of the Lemon Dressing. Taste for salt and ground black pepper. Add more dressing if needed.
- Serve the remaining dressing to drizzle over and toss with Boston lettuce or any salad greens.
Notes
- Refrigerate for 3 to 5 days in an air tight container.
- Serve with my Lemon Hummus and my Garlic Pita Chips.