Description
This fresh spring bulgur salad is a vibrant and nutritious dish, featuring bulgur paired with radishes, chives, feta, and a zesty lemon-olive oil dressing.
Ingredients
Units
Scale
- 1/2 cup (120 g) bulgur
- 1 1/4 cups (300 ml) water
- 1 tsp salt
- Pinch of pepper
- 2 tbsp (30 ml) olive oil
- Juice of 1/2 lemon
- 1 garlic clove, minced
- 2 oz (60 g) radishes, sliced
- A handful of fresh chives, finely chopped
- 2 tbsp grated Parmesan cheese
- 2 oz (60 g) feta cheese, crumbled
Instructions
- Combine the bulgur with water and salt in a saucepan. Bring to a boil, then reduce the heat to low, cover, and cook for 10 minutes.
- Remove from heat and leave covered for another 10 minutes to allow the bulgur to absorb the remaining water.
- While the bulgur is resting, wash and slice the radishes, and finely chop the chives.
- In a large bowl, whisk together the olive oil, lemon juice, minced garlic, and a pinch of pepper.
- Add the cooked bulgur to the bowl with the dressing and toss to combine.
- Fold in the sliced radishes, chopped chives, grated Parmesan, and crumbled feta cheese.
- Taste and adjust seasoning if necessary. Serve immediately or chill in the refrigerator for up to 2 hours before serving.
Notes
Bulgur is a nutritious grain that cooks quickly, making it perfect for salads. This salad can be stored in the refrigerator for up to 2 days. Feel free to substitute the feta with goat cheese for a different flavor. The salad is best enjoyed fresh, but can be made ahead and chilled for a few hours.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2
- Sodium: 500
- Fat: 12
- Carbohydrates: 30
- Fiber: 6
- Protein: 8
- Cholesterol: 15