Oat Grain-Feta Salad

We substituted oat groats, which are hulled, whole kernels of the oat grain, for bulgur wheat in this traditional Mediterranean main-dish salad.

Yield: 4 servings (serving size: 1 cup)
Recipe from Oxmoor House

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Recipe Time

Cook Time:
Prep Time:
Other: 3 Hours

Nutritional Information

Amount per serving
  • Calories: 257
  • Fat: 9.7g
  • Saturated fat: 4.6g
  • Protein: 11.4g
  • Carbohydrate: 33.9g
  • Cholesterol: 20mg
  • Iron: 2.6mg
  • Sodium: 662mg
  • Calories from fat: 33%
  • Fiber: 1.6g
  • Calcium: 149mg


  • 2 cups water
  • 1 cup uncooked oat groats
  • 1 cup chopped seeded cucumber
  • 3/4 cup chopped fresh parsley
  • 1/2 cup chopped red onion
  • 1/2 cup finely chopped celery
  • 1/2 cup chopped fresh mint
  • 1 teaspoon grated lemon rind
  • 2 tablespoons fresh lemon juice
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • 1 (4-ounce) package crumbled feta cheese with basil and sun-dried tomatoes


  1. Bring water to a boil in a medium saucepan; stir in groats. Bring mixture to a boil; cover, reduce heat, and simmer 24 to 26 minutes or just until tender.
  2. Combine groats, cucumber, and next 8 ingredients in a bowl; set aside.
  3. Drain groats and rinse under cold water. Drain well, and add to cucumber mixture. Cover and chill 3 hours.
  4. Add feta cheese; toss gently before serving.
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