Bulgur wheat & feta salad with pickles & grapes

Heidi Hoerman


Perhaps the best known bulgur wheat dish is tabbouli, a Lebanese salad featuring bulgur, parsley and mint in a lemon dressing. Par-cooked and dried whole wheat, bulgur is a whole grain loaded with nutrients and fiber and a healthy alternative to pasta in dinner salads.

Although package directions often recommend boiling and stirring, a no-fuss way to prepare quick-cooking bulgur is to simply soak in boiling water.

It only takes a few minutes to assemble to salad but a longer time is specified for preparing, soaking, and chilling the bulgur.

☆☆☆☆☆ 0 votes
4 main dish servings
2 Hr 30 Min
No-Cook or Other


1 c
bulgur wheat, quick cooking
3 c
boiling water
1/2 tsp
1 c
sweet & spicy pickle, diced
2 c
grapes, seedless, sliced or quartered
8 oz
feta cheese, crumbled
3 c
arugula or other leafy green, large leaves shredded
1 medium
lemon, grated zest & juice
1/4 c
olive oil


1Prepare the bulgur at least two hours before serving. Place the bulgur and salt in a medium-large bowl. Pour over the boiling water. Allow to sit one hour. Drain excess water and chill. (Alternatively, follow bulgur package directions and chill.)
2When the bulgur is cool, move to a very large salad bowl. Add with the diced pickles, sliced or quartered grapes, crumbled feta, and arugula or other greens. Toss to mix.
3Whisk together the lemon zest, lemon juice, and the olive oil. Add to other ingredients and toss to mix thoroughly.
4Serve immediately or chill.

About this Recipe

Main Ingredient: Rice/Grains
Regional Style: American
Other Tag: Quick & Easy