Bulgar salad with cherries and feta
4
Points®
Total time: 1 hr 20 min • Prep: 20 min • Cook: 30 min • Serves: 8 • Difficulty: Easy
The toothsome texture and nutty flavour of bulgur make it a wonderful canvas for an array of ingredients. It can be treated as a grain side dish, cooked as a custard-like dessert similar to rice pudding, or tossed with a bright vinaigrette for a hearty salad like this one. Sweet cherries and salty feta balance beautifully in this easy summer side. No cherry pitter? Push a chopstick through the stem end of each fruit and the pit will pop out on the other side.
Ingredients
Uncooked bulgur
1 cup(s)
Table salt
1 tsp(s), divided (or to taste)
Hot water
2 cup(s), boiling
Fresh lemon juice
¼ cup(s)
Extra virgin olive oil
2 tbsp(s)
Black pepper
½ tsp(s)
Zucchini
2 medium, diced
Cherries
2 cup(s), pitted and halved (or quartered if large)
Fresh parsley
1 cup(s), flat-leaf variety, loosely packed
Uncooked scallions
4 medium, thinly sliced
Crumbled feta cheese
½ cup(s)
Instructions
1
Put bulgur and 1/4 tsp salt in a medium bowl; cover with boiling water, stir and let stand until tender, about 30 minutes. Drain in a small-holed colander; press out excess water with a wooden spoon.
2
Whisk lemon juice, oil, 3/4 tsp salt, and pepper in a large bowl. Add bulgur, zucchini, cherries, parsley and scallions; toss to coat. Cover and refrigerate until flavors are blended, at least 30 minutes or up to 4 hours; sprinkle with feta before serving.
3
Servings size: 3/4 cup
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