Greek bulgur wheat salad is a bright, easy to make dish that should be a once-a-week go-to. It’s a great way to make use of those end of summer tomatoes, too.
- 1 cup prepared bulgar wheat
- 2 T fresh lemon juice
- 2 T extra-virgin olive oil
- 1 large diced tomato (or one container multi-color cherry tomatoes)
- 1/2 diced red onion (blanched or pickled if you want to reduce the bite)
- 1/2 cup chopped fresh watercress (use mostly the tops and about an inch or two of the stems)
- 1/2 medium English cucumber, medium dice
- 1/2 cup crumpled Vegan Feta cheese,
- 1/2 cup Kalamata olives, pitted and chopped, divided
- 1/4 cup toasted pine nuts
- Salt and pepper to taste
Cook the bulgur wheat according to directions. Stir in the lemon juice and olive oil and fluff with a fork. Add a pinch of salt and a hearty grind or two of pepper. In a large serving bowl, combine the vegetables, olives and half the Vegan Feta cheese. Stir in the bulgur mixture. Top with the remaining feta and sprinkle with pine nuts and a watercress sprig or two. Taste and adjust the seasoning. You might want to add a squeeze of lemon for extra acidity, or a splash of olive oil if the salad seems dry. Serves 4.
If you are watching your salt intake, you can reduce the amount of olives and Feta, or put these toppings on the side instead of mixing them in.
- Category: Salad
- Method: Chop and steam
- Cuisine: Greek/vegan
Keywords: vegan Greek salad, watercress salad, bulgar wheat, Greek salad recipe