Bulgur Salad with Cherries and Feta

Total Time
1 hr 20 min
20 min
30 min
Sweet cherries and salty feta balance beautifully in this easy summer side.


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

uncooked scallion(s)

4 medium, thinly sliced

reduced-fat feta cheese

½ cup(s), crumbled


  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


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.

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