Bulgur Salad with Feta and Garden Veggies
Serves: serves 4-6
You can use whatever veggies you have on hand- the amounts below are merely suggestions!
  • 1 cup bulgur wheat
  • Water
  • ½ cup cucumbers, diced
  • ½ cup red pepper, diced
  • 1 small hot red pepper or ½ jalapeƱo pepper, finely chopped
  • 1 cup tiny tomatoes, halved
  • ½ cup green onions, finely chopped
  • 1 clove garlic, minced
  • ½ cup Greek olives, pitted and chopped
  • Large handful fresh parsley, chopped
  • Large handful fresh mint, chopped
  • 3 tablespoons capers, drained
  • White Balsamic and Dijon Vinaigrette to taste (see recipe below)
  • ½ pound feta cheese, crumbled
  • Salt and pepper
  1. Place the bulgur wheat into a large bowl. Fill bowl with water until the bulgur is covered by about two inches. Give it a stir and then let it soak for about 45 minutes, until the bulgur is soft. Drain the bulgur in a fine sieve and place it in a large bowl. (To make this process go faster, pour boiling water over the bulgur and it should be soft within 20-30 minutes.)
  2. While the bulgur is softening, chop the cukes, peppers, tomatoes, onions, garlic, olives and herbs. When the bulgur has cooled a bit, add the veggies, olives, herbs, capers and vinaigrette and toss. Gently toss in the crumbled feta, season to taste with salt and pepper, and chill before serving.
Recipe by Seasons in Vermont at https://seasonsinvermont.com/bulgur-salad-with-feta-and-garden-veggies/