Bulgur Salad with Tomato and Feta
Looking for a quick, healthy, and flavorful salad? This bulgur salad with tomato and feta salad is perfect for a light lunch or as a vibrant side for your summer barbecues. Fresh, crunchy, and delicious, it’s sure to become one of your go-to recipes!
Ingredients for the Bulgur Salad
For the best flavor, choose high-quality ingredients. Here are the five stars of this dish:
- Bulgur: A quick-cooking whole grain with a nutty taste and plenty of fiber. Not familiar with bulgur? It’s cracked wheat that cooks like couscous. For a gluten-free option, swap it with quinoa.
- Fresh veggies: Cherry tomatoes, cucumber, and red onion add freshness and crunch.
- Sun-dried tomatoes: Bring a rich, intense, Mediterranean flavor.
- Feta cheese: Choose authentic feta made from sheep’s milk (look for PDO-certified if you can) for a creamier, tangier taste. Pro tip: crumble it by hand for the best texture.
- Arugula: Known as “rocket” in some countries, this leafy green has a peppery bite that balances the sweetness of the tomatoes beautifully.
👉 📌 Géraldine’s special tip: Add a squeeze of fresh lemon to the vinaigrette for an extra burst of brightness!
How to Make Bulgur, Tomato, and Feta Salad
Here’s how to make this bulgur and tomato salad in three easy steps:
- Cook the bulgur: Bring two parts water to one part bulgur to the boil. Pour in the bulgur, cover and leave to cook off the heat for 15 min. Rinse with cold water and drain well to stop the cooking.
- Cutting & preparation: Cut the cherry tomatoes into quarters, the red onion into dice, and the sun-dried tomatoes into pieces.
- To assemble: In a large salad bowl, combine the cooled bulgur, fresh and sun-dried tomatoes, arugula and crumbled feta. Season with lemon juice, a drizzle of olive oil, salt and pepper. Mix gently.
👉 📌 Géraldine’s tip: Add the feta just before serving so that it retains its texture and creaminess!
Géraldine’s Top Tips for the Perfect Bulgur Salad
- ✅ Make sure to drain the bulgur thoroughly to avoid a soggy salad.
- ✅ Use a large mixing bowl so you can toss gently without crushing the veggies.
- ✅ Prep the salad about 30 minutes before serving so the flavors can meld, but avoid making it too far in advance to keep it fresh and crisp.
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Bulgur Salad with Tomato and Feta
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Ingredients
- ¾ cup bulgur 150 g
- 1 cup sun-dried tomatoes coarsely chopped (about 7 oz)
- 1 cup cherry tomatoes quartered (about 5 oz)
- ½ medium cucumber diced
- 4 cups arugula loosely packed (about 3.5 oz)
- 1 cup feta cheese about 7 oz
- 1 small handful of olives about ⅓ cup
- ½ red onion finely chopped
- Juice of 1 lemon
- 3 tablespoons olive oil
Instructions
- Pour the bulgur into a saucepan and add twice its volume of water. Bring to the boil, turn off the heat, cover and leave to swell for 15 minutes, stirring occasionally, until all the water has been absorbed.
- Rinse cooked bulgur under cold water and drain well to stop cooking.
- Pour the bulgur into a salad bowl. Add arugula, cherry tomatoes, sun-dried tomatoes, cucumber, red onion, crumbled feta and olives.
- Squeeze lemon juice into salad. Add a generous drizzle of olive oil. Season with salt and pepper.
- Mix gently and serve immediately.
Nutrition
Frequently Asked Questions
It stays fresh in an airtight container in the fridge for 1–2 days. After that, the tomatoes and arugula start to release water and lose their crunch.
Yes! Just keep the dressing separate and add the arugula and feta right before serving.
Add protein-rich extras like chickpeas, cooked lentils, or diced grilled chicken for a hearty meal.
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