Bulgur Salad with Feta and Pine Nuts
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Everyday Food, July/August 2007
- Prep Time 15 minutes
- Total Time 35 minutes
- Yield Serves 1
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Ingredients
- 1/4 cup medium-grind bulgur
- coarse salt and ground pepper
- 1 tablespoon pine nuts
- 2 teaspoons fresh lemon juice
- 2 teaspoons olive oil, preferably extra-virgin
- 1/4 cup crumbled feta cheese (1 ounce)
- 1/2 shallot, minced
- 1/4 cup fresh parsley, chopped
- 1/4 cucumber, peeled, halved, seeded, and finely diced
- 1/2 head Boston lettuce, torn into large pieces
Directions
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In a medium bowl, mix bulgur with 1/8 teaspoon salt and 1/2 cup boiling water. Cover; let sit until bulgur is tender (but still slightly chewy), about 30 minutes.
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Meanwhile, in a small dry skillet over very low heat, toast pine nuts, tossing constantly, until golden, 3 to 4 minutes. In a small bowl, whisk together lemon juice and oil. Season with salt and pepper; set aside.
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Drain bulgur in a fine-mesh sieve, pressing to remove excess liquid; return to bowl. Add feta, shallot, parsley, cucumber, and 1/2 the dressing; season with salt and pepper. In another bowl, toss lettuce with remaining dressing. Top with bulgur mixture and pine nuts.
Everytime i make this salad I get compliments. And I love to change it up too. Substituting sliced green grapes for the lettuce is fun and add some color too, like CHERRIES sliced and pitted......I know, crazy, right? But delicious! Sometimes I substitute the pine nuts for walnuts or sliced almonds and even pecans work too. A yellow or orange pepper chopped up can jazz it up as well..........Tons of fun! My favorite!
A delicious, fresh salad that we make often. We add tomatoes, too!