Photo of Bulgur Salad with feta and mint by WW

Bulgur Salad with feta and mint

Total Time
27 min
10 min
17 min
Bulgur—steamed, dried, crushed wheat kernels—is a snap to prepare and goes well with a variety of herbs. It absorbs the flavors of whatever you mix it with. It's probably best known as the grain base of the refreshing Mediterranean tabbouleh salad. Try chives, cilantro or mint here. Toss in some roasted yellow and red cherry tomatoes for additional flavor and color. While this is delicious warm, it is also a terrific recipe to make ahead. Letting it sit in the refrigerator a few hours really allows the flavors to come together. Just be sure to bring the salad to room temperature to serve.


Table salt

½ tsp

Uncooked bulgur

1½ cup(s)

Fresh lemon juice

3 Tbsp, or to taste

Olive oil

4 tsp

Black pepper

½ tsp

Crumbled feta cheese

½ cup(s)

Peppermint leaves

½ cup(s), fresh, chopped


  1. Combine 1 1/2 cups of cold water and salt in a small pot; bring to a boil and stir in bulgur. Cover pot, remove from heat and set aside until bulgur is tender and water is absorbed, about 15 minutes. Fluff bulgur with a fork; allow to cool.
  2. Spoon bulgur into a serving bowl. Add lemon juice, oil and pepper; stir well. Add cheese and mint; stir gently, but well. Yields about 3/4 cup per serving.