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Bulgur Salad with Cucumbers, Olives and Feta

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  • Total Time:
  • Servings: 6

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  • 1 cup fine bulgur
  • Kosher salt
  • 1 1/4 cups very hot tap water
  • 1/4 cup finely diced red onion
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons finely chopped oregano
  • 1 tablespoon drained small capers, finely chopped
  • 1 garlic clove, minced
  • 1/4 cup extra-virgin olive oil
  • 1 medium cucumber—peeled, seeded and cut into 1/4-inch dice
  • 1/4 cup chopped pitted mixed olives
  • 3 large romaine lettuce leaves, coarsely chopped
  • Freshly ground pepper
  • 3 ounces feta cheese, crumbled (1/2 cup)


  1. In a medium bowl, toss the bulgur with 1 teaspoon of salt. Stir in the water, cover with plastic wrap and let stand until the water is absorbed and the bulgur is tender, about 20 minutes.
  2. Meanwhile, in a large serving bowl, combine the red onion with the lemon juice, oregano, capers and garlic and let stand for 5 minutes. Whisk in the olive oil and then add the cucumber and olives. Fluff the bulgur with a fork and add it to the dressing. Add the lettuce, season with salt and pepper and toss well. Top the bulgur salad with the crumbled feta and serve right away.

Suggested Pairing

A crisp, tangy Mediterranean white will blend with the earthy flavor of the bulgur. Try an Assyrtiko from Greece.

Contributed By Published August 2003

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