Whole Grain, Feta, and Olive Salad

Photo: Thomas J. Story; Styling: Karen Shinto

Time: 30 minutes. Sunset reader Sarah Breeze loads up bulgur with a colorful assortment of fresh, crunchy vegetables and salty goodies. She created the salad for a sack lunch, but it makes an easy warm-weather side dish for dinner too.

Yield: Serves 4
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Nutritional Information

Amount per serving
  • Calories: 486
  • Calories from fat: 63%
  • Protein: 13g
  • Fat: 34g
  • Saturated fat: 7.9g
  • Carbohydrate: 38g
  • Fiber: 9.4g
  • Sodium: 620mg
  • Cholesterol: 25mg


  • 1 cup medium bulgur wheat
  • 1 cup shredded carrot
  • 1 cup thinly sliced fennel
  • 1/2 cup Niçoise or kalamata olives, pitted
  • 1/2 cup roasted, salted pistachios
  • 4 ounces feta cheese, crumbled
  • 2 tablespoons red-wine vinegar
  • 1/4 cup extra-virgin olive oil
  • 1/2 cup chopped flat-leaf parsley


  1. Place bulgur in a medium bowl and add 2 1/2 cups boiling water. Let sit until tender, 15 to 20 minutes. Pour off any remaining water. Add rest of ingredients, stirring to combine.
  2. Note: Nutritional analysis is per serving.
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