A main dish salad that makes for excellent leftovers!
- 1 1/2 C dry bulgur wheat (such as Bob’s Red Mill; see notes)
- 1 small red onion, finely chopped (about 1/2 C)
- 3 cloves garlic, minced
- 1 T white or red wine vinegar
- 1 1/2 T olive oil
- 1/2 T white balsamic vinegar (or dark, but it won’t look as pretty)
- Kosher salt
- 2 English or hot house cucumbers; peeled, seeded, and chopped (about 4 C)
- 4 oz. full fat feta cheese, crumbled (about 1 C)
- Large handful parsley leaves, finely chopped
- 2 cans of cooked white beans, drained and rinsed (3 C)
- Fresh ground black pepper
- Place dry bulgur into a heatproof bowl or pan which has room for the bulgur to double in size. Pour an equal amount of boiling water (from the stove or microwave) over the bulgur, stir, and let sit while you prepare the salad.
- Combine red onion, garlic, white or red wine vinegar, olive oil, white balsamic vinegar, and 1 t Kosher salt in a small bowl. Stir and set aside.
- In a large bowl, combine cucumbers, feta, parsley, and white beans. Stir gently to mix without smashing the beans.
- Pour the onion and garlic dressing mixture over the salad ingredients. Sprinkle with fresh ground black pepper and stir to coat.
- Fluff the now finished bulgur with a fork. Serve a large scoop of salad over a half cup of bulgur. Garnish with any remaining parsley and a lemon wedge, if you have them around.
Check the bulk bins for bulgur wheat, if available, to only buy the exact quantity you need.
I used to scoff at Ina’s requirement for “good quality olive oil” in every recipe, but now I understand. Save your store brand for heating, but if you can get your hands on something better–with a cleaner finish and taste–for salads and drizzling, it’s worth the extra money. I love this local store, and I believe they ship nationally.
- Prep Time: 25 mins
- Cook Time: 5 mins
- Category: Lunch, Dinner
- Cuisine: Gluten-Free, Meatless