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Bulgur Salad with Feta and Pine Nuts

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.

Everyday Food, July/August 2007 http://www.marthastewart.com/326597/bulgur-salad-with-feta-and-pine-nuts
5
Rated
100100(2)2
  • Prep Time 15 minutes
  • Total Time 35 minutes
  • Yield Serves 1

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

  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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