You can make this fresh, summery picnic dish up to two days ahead. If you'd like a fresh herb garnish, pack the leaves separately, and sprinkle onto the salad shortly before serving.
1 cup water
1 cup cracked bulgur wheat
3/4 cup mint leaves
1/3 cup extra-virgin olive oil
1 1/2 tablespoons fresh lemon juice
5/8 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups diced English cucumber
1 1/4 cups blueberries
3/4 cup thinly vertically sliced red onion, soaked in cold water for 10 minutes, and drained
2 ounces feta cheese, crumbled (about 1/2 cup)
How to Make It
Bring 1 cup water to a boil in a small saucepan.
Combine the boiling water and bulgur in a mixing bowl. Let mixture stand, covered, 25 minutes or until all water is absorbed.
Place the mint, oil, lemon juice, salt, and pepper in a blender; process until pureed.
Use a fork to fluff the bulgur. Add the dressing, cucumber, blueberries, onion, and feta to the grains; toss to combine.
Tomato and Corn Bulgur Salad: Sub basil for the mint, halved cherry tomatoes for the cucumber, fresh corn kernels for the blueberries, and 1/4 cup toasted pine nuts for the feta. Sprinkle with 2 cooked and crumbled bacon slices. Serves 8 (serving size: 3/4 cup) CALORIES 212; FAT 4g (sat 9g, mono 9g, poly 7g); PROTEIN 5g; CARB 21g; FIBER 4g; CHOL 2mg; IRON 1mg; SODIUM 205mg; CALC 17mg
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Soaking the red onions definitely made a difference. Just the perfect amount of onion-ness, but I do agree with previous reviewer to cut the pieces smaller. I also used half the oil called for. I didn't have mint, so used some parsley instead. The blueberries are a delicious addition.
This was easy to make with minimal use of the stove (no extra heat on an already hot day). The time was fairly accurate. It took about 20-25 minutes to get all the ingredients in order but only a few minutes to mix them together. I thought the recipe called for too little water but it was the perfect amount for firmer bulgur. Next time, I'd cut the red onion smaller and use a little less olive oil. I mixed 1.5 servings with arugula and spring mix for lunch the next day.
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