Bulgur Salad with Feta and Pine Nuts

Prep Time:
15 mins
Total Time:
35 mins

Veg out with this textured toss of chewy grains, tangy cheese, crunchy nuts, shallot, cuke, and citrus. Bulgur is packed with fiber and protein.


  • ¼ cup medium-grind bulgur

  • 1 tablespoon pine nuts

  • 2 teaspoons fresh lemon juice

  • 2 teaspoons olive oil, preferably extra-virgin

  • ¼ cup crumbled feta cheese (1 ounce)

  • ½ shallot, minced

  • ¼ cup fresh parsley, chopped

  • ¼ cucumber, peeled, halved, seeded, and finely diced

  • ½ head Boston lettuce, torn into large pieces

  • Coarse salt and ground pepper


  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 half 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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