Feta & Mint Bulgur Salad
Submitted by Irish cook
A Mediterranean bulgur salad with crumbled feta, fresh mint, roasted red pepper, and black olives tossed in red wine vinaigrette. Bright, herbaceous, and ready in 30 minutes.
YIELD
6 servingsPREP
15 minCOOK
15 minREADY
30 minThis feta and mint bulgur salad hits every note you want from a Mediterranean grain bowl: tangy, herbaceous, and cool enough to eat straight from the fridge on a hot afternoon.
Nutty bulgur wheat gets tossed with crumbled feta, juicy tomato, crisp cucumber, briny black olives, and smoky roasted red pepper. A splash of red wine vinegar and olive oil pulls everything together, while fresh mint lifts the whole dish with that unmistakable green, aromatic punch.
It comes together in about 30 minutes and actually tastes better after the flavors mingle in the fridge for an hour or two.
Kitchen Tips
- Cook the bulgur like pasta in plenty of salted boiling water, then drain it well. Soggy bulgur will water down the whole salad.
- Crumble the feta by hand into chunky pieces rather than fine crumbs so you get pockets of salty, creamy cheese in every forkful.
- Toss the dressing with the bulgur while it is still slightly warm. It absorbs more flavor that way.
- A single canned chipotle pepper adds a subtle smoky heat that plays beautifully against the cool mint and feta.
Variations
- Swap bulgur for couscous or quinoa for a gluten-free Mediterranean grain salad.
- Add chickpeas or white beans to turn this into a heartier one-bowl meal.
- Replace mint with fresh basil or flat-leaf parsley depending on what you have on hand.
Ingredients
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.
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