Bulgur salad with cherries and feta
1 tsp, divided (or to taste)
2 cup(s), boiling
Fresh lemon juice
Extra virgin olive oil
2 medium, diced
2 cup(s), pitted and halved (or quartered if large)
1 cup(s), flat-leaf variety, loosely packed
4 medium, thinly sliced
Crumbled feta cheese
- 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