This whole grain Bulgur Wheat Greek Salad is full of crunchy veggies, creamy feta and kalamata olives then dressed in a fresh lemon-dill vinaigrette.
Bulgur wheat is a staple in Middle Eastern cuisine and was frequently on our dinner table growing up. Similar to rice, it cooks in just 15 minutes and uses the same 2:1 ratio (2 cups liquid for every 1 cup bulgur wheat.) For added flavor, my mom always prepared it with chicken broth instead of water which is how I now prepare it for my kids.
If you’re not familiar, bulgur wheat is made from whole grain soft white wheat that has been parboiled, dried and cracked. Since it is a whole grain you get a lot of nutritional bang for your buck due to the natural fiber, protein and other minerals provided in each serving.
Of course, that’s not the reason we eat it. We eat it because it’s delicious. Way more texture and flavor than brown rice or quinoa in my opinion. For a side dish or salad, I typically use a #2 medium grind like this Bob’s Red Mill Golden Bulgur but there is also fine bulgur wheat which is great for a softer texture for dishes like tabbouleh or baked kibbeh.
Whenever I attend a family gathering or get together with friends, I love to bring a whole grain salad using whatever fruits and veggies are in season. Whether it’s apples in the fall, butternut squash in the winter or asparagus in the spring, people always seem to appreciate a healthy dish at a party.
This Bulgur Wheat Greek Salad was a huge hit at two different backyard BBQ’s recently. The fresh herbs, crispy vegetables and creamy feta are the perfect balance to grilled meats, burgers and brats. Leftovers are perfect for lunch with chickpeas or grilled chicken for added protein.
The options are endless. Your fork is waiting.
Bulgur Wheat Greek Salad
- 1 cup Bob’s Red Mill Golden Bulgur Wheat (uncooked)
- 2 cups chicken broth (low sodium)
- 2 cups halved cherry tomatoes
- 1 cup diced cucumbers
- 8 ounces feta (crumbled)
- ½ cup sliced kalamata olives
- ½ cup minced scallions
- ¼ cup minced fresh dill
- ¼ cup lemon juice
- 2 tablespoons extra virgin olive oil
- salt and pepper to taste
- Place bulgur wheat and chicken broth in a small stock pot and bring to a boil. Cover with lid and reduce heat to low. Cook until liquid is absorbed, 15 minutes. Fluff with a fork and place wheat in a large bowl to cool slightly.
- Add all remaining ingredients to the bowl and toss gently with the bulgur wheat. Season with salt and pepper to taste.
Disclosure: I am honored to be a Brand Ambassador for Bob’s Red Mill. Thank you for supporting the companies that make The Lemon Bowl possible. All thoughts are my own.
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Yet another whole grain salad I want to make. Thanks for posting this.
I hope you love it Susan!!!
Great flavors – and love the bulgur wheat!
Thank you girl! Freshness for summer!
I have a fresh bag of bulgar I just picked up! Hooray!! And like THREE packages of feta in the fridge, don’t ask, so I guess I know what I’m making this weekend!
No way perfect timing my friend!! xo
I haven’t had a bite yet, but I love this salad already! I’m such a huge fan of bulgar wheat, and I bet your tabbouleh salad is amazing! And that lemon-dill vinaigrette?! TO DIE FOR!
I hope you make it girl!!
What a refrehsing summer salad!
Thank you ladies!
We do not eat nearly enough bulgur at our house, which is going to change when I make this tasty salad. Love the Greek salad flavors!
It is so good – I’ve been trying to make it more and more!
Bulgur is one of my favorite whole grains! I love how quickly it cooks up and how wholesome it is! Sounds tasty in this salad.
I knew you would love this one girl!
Oh man, this recipe is RIGHT up my alley! Thanks for sharing, Liz :)
You would love this my friend!
Now I want this salad AND tabbouleh! I love the flavor combination of this gorgeous salad!
Make them both girl!
I love bulgur wheat but I don’t make it nearly as much as I should! This salad looks incredible.
I am the same way – I go in spurts!
Oh yummy!! This looks delish!!
Thank you friend!
I love tabbouleh, but didn’t know the difference between it and bulger. Now I do! Your salad looks amazing!
Isn’t tabbouleh awesome??
You had me at GREEK! OPA!!
I want Saganaki now!!
This might need to be my lunch….if I make it to the store today, that is. I love salads like this vs. mayo/yogurt based ones for BBQs and picnics.
I ended up making it for lunch with chickpeas – so good and kept me full for so long! I hope you try it. xo
All of my favorite flavors!! Great salad!!
Come over for lunch! Bring cookies. ;)
I JUST made Kibbeh for my first time, which allowed me to also try bulgur for my first time. My oh my, I have been MAJORLY missing out because that stuff is GOOD!
This sounds like the perfect way to bulk up a salad, so I don’t want to eat my arm off 5 minutes later! Pinned!
Isn’t kibbeh the best?!? It’s probably my husband’s most favorite. Thanks girl!