Bulgur Greek Salad

  • Yield : 4 to 6 servings
  • Cook Time : 35m
  • Ready In : 35m
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  • 1 1/2 cups bulgur wheat
  • 1/2 teaspoon grated lemon zest, plus 2 tablespoons lemon juice
  • 2 tablespoons red wine vinegar
  • 1 tablespoon chopped fresh oregano
  • Pinch of sugar
  • Kosher salt and freshly ground pepper
  • 1/3 cup extra-virgin olive oil
  • 2 Persian cucumbers, thinly sliced
  • 1 cup halved grape tomatoes
  • 1/2 small red onion, thinly sliced
  • 1/2 cup halved pitted kalamata olives
  • 4 ounces herb-marinated feta, crumbled
  • 1/4 cup torn fresh mint
  • 1/4 cup torn fresh parsley
  • 4 to 6 pepperoncini


Step 1

Pour 3 cups boiling water over the bulgur in a large bowl. Cover tightly with plastic wrap and let sit until tender, about 20 minutes. Drain and let cool.

Step 2

Meanwhile, make the dressing: Whisk the lemon zest and juice, vinegar, oregano, sugar and a pinch each of salt and pepper in a large bowl until smooth. Slowly whisk in the olive oil. Add the cucumbers, tomatoes, red onion and olives; season with salt and pepper and toss. Let sit 20 minutes. 

Step 3

Add the bulgur, feta, mint and parsley to the vegetables. Season with salt and pepper and toss. Top each serving with the pepperoncini.

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