Description
A refreshing Mediterranean salad with bulgur, feta, and pomegranate, perfect for a light meal.
Ingredients
Scale
- 1 cup (140 g) bulgur, medium
- 2 cups (480 mL) vegetable broth, low-sodium
- 1/4 cup (60 mL) extra virgin olive oil, high quality
- 2 Tbsp (30 mL) lemon juice, freshly squeezed
- 2 cloves garlic, minced
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 mini seedless cucumbers, diced or 1/2 cup diced English cucumber
- 1/2 medium red onion, diced
- 1/2 cup (50 g) feta cheese, cubed
- 1/2 cup (90 g) pomegranate arils
- 2 Tbsp finely chopped mint
- 2 Tbsp finely chopped Italian parsley
- 1/2 tsp salt
- 1/2 tsp pepper
Instructions
- Cook Bulgur First: Start by cooking your bulgur according to the package instructions. You want it to be tender, but not mushy, with a light, fluffy texture. If it seems a bit tough, it might need a touch more water. Just be careful not to let it overcook!
- Mix Dressing Together: While the bulgur cools, whisk together your olive oil, lemon juice, salt, and pepper in a bowl. You will love that zesty aroma wafting up as you mix. This dressing is key for adding vibrant flavors, and it is easy to make in the same bowl to save on clean-up.
- Add Ingredients Gradually: Once the bulgur has cooled, toss in chopped veggies and feta cheese. Mixing them in gradually helps ensure everything gets evenly distributed. If you dump it all at once, some ingredients might end up getting lost in the bulgur.
- Fold In Pomegranate Seeds: Gently fold in the pomegranate seeds for that burst of flavor. Those little seeds not only add sweetness but also a gorgeous pop of color. Handle them carefully; they can be a bit slippery and you do not want to squish them.
- Let It Chill: Give the salad some time in the fridge before serving. This way, all those flavors have a chance to mingle together. You will know it is ready when it is nice and cool. Just remember, if it seems a bit dry after chilling, a quick drizzle of olive oil can help refresh it!
- Serve & Enjoy: Spoon the salad into bowls and savor every bite! The vibrant colors and fresh flavors will catch everyone’s eye. Be careful not to overpack the bowls; the salad needs room to shine with all its goodies.
Notes
- Storage Tips: This salad will keep for 4 days in the fridge in an airtight container. If the salad feels too dry after refrigeration, a drizzle of olive oil or lemon juice can refresh the flavors effectively.
- Expert Tips: If the bulgur remains tough after cooking, make sure it is covered and check if you have the correct water ratio. For a tastier experience, using fresh Italian parsley will really amplify the flavors in your salad. When preparing the dressing, whisk it in the salad bowl to save on cleanup time and simplify the process.
- Reheating Instructions: This salad is best served cold and does not require reheating. If preparing in advance, store it in the refrigerator and serve it chilled.
- Serving Suggestions: Pair with grilled chicken for a heartier meal. Serve alongside hummus and pita chips. Top with roasted chickpeas for extra protein.
- Recipe Variations: Replace feta with olives for a vegan option. Use quinoa instead of bulgur for a gluten-free version. Swap pomegranate for dried cranberries for a different sweetness.
- Ingredient Notes: Look for medium bulgur for the best texture. Using broth instead of water boosts the flavor of the bulgur; grab a low-sodium version for a balanced taste. Go for high-quality olive oil, it really makes a difference. Freshly squeezed lemon juice is much better than bottled. For cucumbers, I like mini seedless ones for ease, but English cucumbers work just as well. Use a block of feta for the best texture. If deseeding pomegranates is tricky, submerge the fruit in water to catch all the seeds and keep the mess contained.
Nutrition
- Serving Size: 1 serving
- Calories: 271
- Sugar: 8.7g
- Sodium: 788mg
- Fat: 10.5g
- Saturated Fat: 2.7g
- Unsaturated Fat: 7.8g
- Trans Fat: 0g
- Carbohydrates: 38.6g
- Fiber: 8g
- Protein: 8.9g
- Cholesterol: 8mg