Photo of Bulgur salad with cherries and feta by WW

Bulgur salad with cherries and feta

Total Time
1 hr 20 min
20 min
30 min
The toothsome texture and nutty flavor 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. For a tasty twist, substitute half the parsley with fresh mint leaves. Make the grain salad up to several hours in advance and let the flavors come together in the refrigerator. Add the feta just before you are ready to serve.


Uncooked bulgur

1 cup(s)

Table salt

1 tsp, divided (or to taste)

Hot water

2 cup(s), boiling

Fresh lemon juice

¼ cup(s)

Extra virgin olive oil

2 Tbsp

Black pepper

½ tsp

Uncooked zucchini

2 medium, diced


2 cup(s), pitted and halved (or quartered if large)

Fresh parsley

1 cup(s), flat-leaf variety, loosely packed


4 medium, thinly sliced

Crumbled feta cheese

½ cup(s)


  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 c