Bulgur softens off the heat, so this bowl needs little active cooking. Let the grain cool before adding cucumber and tomato to keep their fresh texture. Salty feta and olives add enough flavor that the dressing needs only lemon, olive oil, and oregano.
Serves: 4
Prep: 15 minutes
Cook: 15 minutes
Ingredients
- 1 cup medium-grind bulgur
- 1 1/2 cups boiling water
- 1/2 teaspoon fine salt
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- 1 English cucumber, diced
- 1 pint cherry tomatoes, halved
- 1/4 small red onion, finely sliced
- 1/3 cup pitted Kalamata olives, halved
- 1/2 cup crumbled feta
- 1/4 cup chopped parsley
Method
- Put bulgur and salt in a heatproof bowl. Pour boiling water over the grains, cover, and let stand for 12 to 15 minutes, until tender.
- Fluff with a fork and spread the bulgur on a tray to cool for 10 minutes.
- Whisk olive oil, lemon juice, and oregano in a large bowl. Add cooled bulgur and toss.
- Fold in cucumber, tomatoes, red onion, olives, feta, and parsley.
- Taste and adjust with more lemon juice or black pepper. Divide into bowls or lunch containers and serve cool.
Variations
Use chopped mint in place of some parsley, or add a can of drained chickpeas for a heartier bowl. Swap feta for diced halloumi that has been quickly browned in a skillet. If making ahead, keep tomato and cucumber separate until the day you plan to eat.
Storage and reheating
Refrigerate the dressed bulgur in a covered container for up to 3 days. The vegetables release juice over time, so store them separately for longer make-ahead plans. Serve cold or at room temperature; no reheating is needed.
Read the meal plan for household preferences and packable lunches for mixed schedules for more ways to plan lunch. Add this recipe to the Lucru Home meal planner and list any missing ingredients before shopping.
