Greek Bulgar Salad

3.6 of 5 (7)
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 240.9
  • Total Fat: 11.6 g
  • Cholesterol: 3.3 mg
  • Sodium: 400.3 mg
  • Total Carbs: 30.1 g
  • Dietary Fiber: 2.1 g
  • Protein: 5.1 g

View full nutritional breakdown of Greek Bulgar Salad calories by ingredient
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A lovely change from the normal boring salad! A lovely change from the normal boring salad!
Number of Servings: 6


    Bulfgar Wheat, 1 cup
    1-3/4 cups boiling water
    Red Ripe Tomatoes, 2 cup cherry tomatoes
    English Cucumber (with peel), 2 cup slices
    Red Onions, raw, .50 cup, chopped
    Athenos Reduced Fat Feta Cheese, 2oz
    Kalamata Olives, pitted, 1 oz
    Spearmint, 3 tbsp
    Cilantro, raw, 6 tbsp

    Olive Oil, .25 cup
    Red vinegar, 2 tbsp
    Lemon juice, 3 fl oz
    Pepper, black, 1 tsp
    Garlic, 3 cloves minced


Toast the bulgur wheat lightly in a nonstick skillet over medium heat.. Stir constantly until golden brown in colour.

Mealwhile, bring water to boil in saucepan. If you'd rather, you can use Chicken or Vegetable broth rather than water. You will need to adjust the sodium content of your recipe though.

Pour toasted bulgur wheat into hot water and stir once; cover and bring to a boil. Turn off heat and let liquid absorb until bulgur wheat is al dente.

Remove cover and let cool before combining all the salad ingredients in a large bowl. I find that mixing with my hands is the best method to use.

Whisk all the dressing ingredients together in a small bowl.

Pour over salad and toss until well coated.

Add the feta cheese and olives; cover and chill.

Refridgerate salad for at least 6 hours or make 1 day ahead so that the flavors can marry.

Serve on it's own, or as a side dish.
Makes 6 servings - 1-1/3 cups each

Number of Servings: 6

Recipe submitted by SparkPeople user JILLIANWILLIAN.

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