Bulgur Salad with Cherries and Feta
- Total Time
Sweet cherries and salty feta balance beautifully in this easy summer side.
uncooked bulgur1 cup(s)
table salt1 tsp, divided (or to taste)
hot water2 cup(s), boiling
fresh lemon juice¼ cup(s)
extra virgin olive oil2 Tbsp
black pepper½ tsp
uncooked zucchini2 medium, diced
cherries2 cup(s), pitted and halved (or quartered if large)
fresh parsley1 cup(s), flat-leaf variety, loosely packed
uncooked scallion(s)4 medium, thinly sliced
reduced-fat feta cheese½ cup(s), crumbled
- 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.
- 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.
- Servings size: 3/4 c