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
Recipe from Sunset

More From Sunset

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

Ingredients

  • 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

Preparation

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Whole Grain, Feta, and Olive Salad Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy