An easy to make Bulgur Wheat Salad with Tomatoes and Feta Cheese that you can serve as a side or main course. Made with chunks of fresh deseeded cucumber, cherry tomatoes, herbs, sliced black olives and Spring Onions for garnish.
I discovered Bulgur Wheat Salads while doing an online cookery course. It's amazing how many different ways you can serve it. Especially with fresh raw vegetables and herbs. My first variation is this Bulgur Wheat Salad With Cucumber and Carrot.
How to Make this Bulgur Wheat Salad
Add the Bulgur Wheat to a medium pan. Add enough cold water to cover the bulgur grains. Bring to the boil, and simmer for 10 – 15 mins. When cooked, drain and leave to cool. The Bulgur wheat should be soft but not mushy. If you cannot get hold of Bulgur wheat, large grain Couscous is a great alternative,
Chop the onion into small pieces and cook over low heat, in a medium pan with the Olive Oil, until soft and translucent. This will take about 5 mins - 10 mins.
TIP: Covering the onions with a small sheet of baking parchment, will help the onions to steam and soften gently.
Preparing the Vegetables
Slice the cucumber in half lengthways. Deseed with a teaspoon down the middle, then slice into batons and cut into small chunks. Cut the tomatoes into quarters.
Place the cooled Bulgur Wheat into a large bowl. Cut the Feta Cheese into 1cm cubes and add to the bowl. Add the cucumber, chopped mint, tomatoes, sliced olives and cooked onion. Mix all the ingredients together. Remember to leave the spring onions as a garnish, until you are ready to serve the Salad.
How to make a simple Salad Dressing
Mix together the Olive Oil, lemon zest, lemon juice, honey and sumac. Add salt and pepper to taste. Pour the dressing over the salad and mix together thoroughly allowing all the flavours to be absorbed.
When ready to serve, garnish with sliced spring onions. Bulgur Wheat Salads are so versatile. They can be served as a side dish or a main course.
Recipe Notes
- Covering the onions with a small sheet of baking parchment, will help the onions to steam and soften gently.
- Allow a little time for all the flavours to infuse before serving.
- Although it is best to eat this dish on the same day it is made, it will keep for up to a couple of days if kept in the fridge.
Bulgur Wheat Salad with Tomatoes and Feta Cheese
Ingredients
For the salad:
- 100 g Bulgur wheat or large couscous
- 12 Cherry Tomatoes
- ½ Red Onion
- ½ cucumber
- 200 g Feta Cheese
- 50 g sliced Black Olives
- 1 tablespoon roughly chopped fresh mint
For the dressing:
- Zest one large lemon
- 1 tablespoons Lemon Juice
- 1 tablespoons virgin Olive oil
- Pinch of ground sumac or to taste
- 1 teaspoon clear/runny honey
- Salt and Pepper to Taste
Garnish
- Spring onions roughly chopped optional
Instructions
- Add the Bulgur Wheat to a medium pan. Add enough cold water to cover the bulgur grains. Bring to the boil, and simmer for 10 – 15 mins. When cooked, drain and leave to cool. The Bulgur wheat should be soft but not mushy.
- Chop the onion into small pieces and cook over low heat, in a medium pan with the Olive Oil, until soft and translucent. This will take about 5 mins - 10 mins.
PREPARING THE VEGETABLES
- Slice the cucumber in half lengthways. Deseed with a teaspoon down the middle, then slice into batons and cut into small chunks. Cut the tomatoes into quarters.
- Place the cooled Bulgur Wheat into a large bowl. Cut the Feta Cheese into 1cm cubes and add to the bowl. Add the cucumber, chopped mint, tomatoes, sliced olives and cooked onion. Mix all the ingredients together. Remember to leave the spring onions as a garnish, until you are ready to serve the Salad.
HOW TO MAKE A SIMPLE SALAD DRESSING
- Mix together the Olive Oil, lemon zest, lemon juice, honey and sumac. Add salt and pepper to taste. Pour the dressing over the salad and mix together thoroughly allowing all the flavours to absorb.
- When ready to serve, garnish with sliced spring onions. Bulgur Wheat Salads are so versatile. They can be served as a side dish or a main course.
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