Feta and Mint Bulgur Salad

Yields:	6 servings
Rate this Recipe

	Preparation	15 minutes
	Cooking	15 minutes
	Ready In	30 minutes

Ingredients

1	cup	bulgur	medium grained
1/3	cup	feta cheese	crumbled
1	large	tomato	seeded and chopped
2	each	scallions, spring or green onions	thinly sliced
1/3	cup	cucumber	chopped into 1/4" pieces
2	tablespoons	mint	basil or parsley
2	tablespoons	olive oil
1 1/2	tablespoons	red wine vinegar
1/2	teaspoon	salt
1/2	teaspoon	black pepper

Directions

Bring large pot of water to a boil.

Add salt, then bulgur (cook as you would pasta).

Boil for 12 to 15 minutes, or until bulgur is tender but not mushy.

Drain very well and refrigerate until cool. Meanwhile place feta, tomato, green onion, cucumber and mint into medium sized serving bowl. Gently toss.

In small bowl, whisk oil with vinegar, salt and pepper. Add cooled bulgur to feta mixture and toss gently.

Then toss with olive oil mixture.

Taste and add more salt if necessary. Refrigerate until ready to serve.

Salad taste best if made within a couple of hours of being made.

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Member Review

Lentil and Vegetable Stew

This is a delicious, filling, easily customizable recipe! I made it with red lentils which cooked faster, so I set them aside and then cooked the potato, etc. in water, then added the lentils back in with the zucchini. I used unpeeled red potatoes, and I substituted a splash of Worcestershire sauce for the bouillion. I also left out the salt, and added black pepper, cayenne pepper and turmeric. Yum, yum! Perfect for serving over brown rice.

Reviewed by swtpesq

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