Bulgur Salad with Feta and Pine Nuts

Veg out with this textured toss of chewy grains, tangy cheese, crunchy nuts, shallot, cuke, and citrus. Bulgur, a nutty, chewy Middle Eastern staple -- ready with just a soak -- is found in the grains aisle. Loaded with fiber and protein, it's low in sodium, too.

  • Prep:
  • Total Time:
  • Servings: 1
Bulgur Salad with Feta and Pine Nuts

Source: Everyday Food, July/August 2007


  • 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


  1. 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.

  2. 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.

  3. 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.


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