Best 2 Bulgur Greek Salad Recipes

**Discover the tantalizing flavors of the Mediterranean with our delectable bulgur Greek salad, an irresistible combination of wholesome grains, fresh vegetables, and zesty dressing.**

This vibrant salad boasts a delightful blend of textures and flavors, starting with the nutty taste and chewy texture of bulgur wheat, a versatile grain that adds a satisfying bite to the dish. Crisp cucumbers, juicy tomatoes, and sweet bell peppers contribute a refreshing crunch, while red onion lends a subtle sharpness. Feta cheese crumbles provide a delightful tang and creaminess, complemented by the briny flavor of Kalamata olives. Fresh herbs like parsley and mint add a burst of aromatic freshness, while a tangy dressing made with olive oil, lemon juice, and red wine vinegar ties all the elements together. This recipe also includes variations for a vegan version, a gluten-free alternative, and a protein-packed option with grilled chicken or shrimp. With its vibrant colors, irresistible flavors, and customizable options, our bulgur Greek salad is sure to become a favorite for lunch, dinner, or a refreshing side dish.

Let's cook with our recipes!

GREEK-STYLE BULGUR SALAD WITH CHICKPEAS, FETA AND OLIVES

Greek-Style Bulgur Salad With Chickpeas, Feta and Olives image

From "The PDQ Vegetarian Cookbook" by Donna Klein. The olives and feta are essential in this recipe as they give it the "kick". I made the recipe using feta but it can be made vegan by replacing the feta with 1/2 cup marinated artichoke hearts. The bulgar didn't completely cook for me at first and I had to place the whole pot over low heat - I think it was a little overcooked in the end. I used vegetable broth and the only bulgur I could find - I believe it was medium - which may have resulted in the cooking problem. I also used a 19 oz can of chickpeas, as that was what I had on hand.

Provided by emcmonnies

Categories Grains

Time 45m

Yield 4 main-dish servings, 4 serving(s)

Number Of Ingredients 13

Ingredients

3/4 cup low sodium vegetable broth or 3/4 cup water
2 tablespoons low sodium vegetable broth or 2 tablespoons water
2 tablespoons lemon juice
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1 cup Bulgar wheat (fine grain, fancy)
2 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
1/2 teaspoon dried oregano
salt and pepper, to taste
1 (15 ounce) can chickpeas, rinsed and drained
12 kalamata olives, pitted
1/2-3/4 cup feta cheese, crumbled (2-3 ounces)

Steps:

In a medium saucepan over medium heat, bring the broth, lemon juice, onion powder, and garlic powder barely to a simmer. Remove from heat and let cool five minutes.
Add the bulgur, stirring well to combine. Let stand until the bulgur has absorbed all the liquid and feels dry, about 30 minutes, stirring occasionally.
In a large bowl, whisk together the oil, vinegar, oregano, salt and pepper.
Add the chickpeas, olives and cheese, tossing well to combine.
Season with additional salt and pepper if necessary.
Cover and refrigerate a minimum of 2 hours or up to 2 days and serve chilled or at room temperature.

BULGUR GREEK SALAD

Bulgur Greek Salad image

"I've tried to start eating healthier, and this recipe is wonderful, versatile and the ingredients are easy to find... and to have on hand at all times." Jennifer Andrzjewski - Grizzly Flats, California

Provided by Taste of Home

Categories Lunch

Time 40m

Yield 12 servings.

Number Of Ingredients 17

Ingredients

1-1/2 cups bulgur
3 cups boiling water
1/4 cup plus 2 tablespoons lemon juice, divided
1 teaspoon salt, divided
1-1/4 cups cubed cooked chicken breast
1-1/4 cups chopped cucumber
1/2 cup cherry tomatoes, halved
1/3 cup Greek olives
1/4 cup minced fresh parsley
1/4 cup roasted sweet red peppers, drained and chopped
1/4 cup chopped red onion
3 tablespoons minced fresh basil
3 tablespoons olive oil
1/4 teaspoon dried oregano
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
1/4 cup crumbled feta cheese

Steps:

Place bulgur in a small bowl. Stir in the water, 1/4 cup lemon juice and 1/2 teaspoon salt. Cover and let stand for 30 minutes or until most of the liquid is absorbed. Drain well., In a large bowl, combine the chicken, cucumber, tomatoes, olives, parsley, red peppers, onion and basil. Stir in bulgur. , In a small bowl, whisk the oil, oregano, pepper, cayenne and remaining lemon juice and salt. Pour over bulgur mixture; toss to coat. Sprinkle with cheese.

Nutrition Facts : Calories 137 calories, Fat 5g fat (1g saturated fat), Cholesterol 12mg cholesterol, Sodium 313mg sodium, Carbohydrate 16g carbohydrate (1g sugars, Fiber 4g fiber), Protein 7g protein. Diabetic Exchanges

Tips for Preparing a Flavorful and Refreshing Bulgur Greek Salad:

- Use a high-quality bulgur wheat, preferably one that has been parboiled. This will ensure that your salad is fluffy and light. - Cook the bulgur according to the package directions. Be sure to rinse it thoroughly before cooking. - Combine the cooked bulgur with fresh vegetables such as tomatoes, cucumbers, red onions, and parsley. - Add a flavorful dressing made with olive oil, lemon juice, garlic, and herbs. - Season the salad with salt and pepper to taste. - Allow the salad to chill for at least 30 minutes before serving. This will allow the flavors to meld and develop. - Serve the bulgur Greek salad as a main course or as a side dish.

Conclusion: A Fulfilling and Flavorful Culinary Experience

The bulgur Greek salad is a wholesome and flavorful dish that is perfect for any occasion. It is packed with nutrients and is sure to please everyone at your table. The combination of the fluffy bulgur, fresh vegetables, and zesty dressing creates a satisfying and refreshing salad that is sure to become a favorite. Whether you serve it as a main course or as a side dish, the bulgur Greek salad is sure to impress. So, gather your ingredients and give this delicious recipe a try today!