Enjoy this satisfying vegetarian main: a generous bulgur salad with crumbled goat cheese and juicy tomatoes.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a heatproof bowl, mix bulgur with 1/4 teaspoon salt and 1 cup boiling water. Cover, and let stand until tender but slightly chewy, about 30 minutes.

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  • Drain bulgur in a fine-mesh sieve, pressing to remove liquid; return to bowl. Add tomatoes, parsley, shallot, vinegar, and oil. Season with salt and pepper, and toss. Top with cheese.

Cook's Notes

Bulgur, an excellent source of fiber that is high in protein and iron, is precooked wheat that's been dried and cracked. It has a nutty taste and is sold alongside rice in many supermarkets.

Reviews (6)

88 Ratings
  • 5 star values: 20
  • 4 star values: 32
  • 3 star values: 21
  • 2 star values: 12
  • 1 star values: 3
Rating: Unrated
03/25/2015
For the Mediterranean Grain Salad, if you include chopped mint it will be delicious.
Rating: Unrated
01/10/2013
Entranced by the glorious colors of this salad in the pages of the Light&Healthy cookbook, I had to try it out. I follow a strict gluten-free diet and switched out the bulgar for quinoa cooked in vegetable broth. Also threw in some fresh spinach at the end for some extra green. Absolutely perfect.
Rating: Unrated
08/04/2012
I love this salad! I make it for lunch often. I have doubled it and enjoyed it for a couple days, so I would say it keeps fine. But if you're planning to serve it to guests, it might be best to prepare it the same day--it is quick and easy.
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Rating: Unrated
05/16/2012
Can you make this a day ahead and let it sit in the fridge? Will it last?
Rating: Unrated
04/22/2012
so simple. so tasty. make this now.
Rating: Unrated
04/22/2012
so simple. so tasty. make this now.
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