Warm Bulgar Salad (Greek Tabbouleh)
Created by KittenCal on April 22, 2013
- Servings: 6
- Prep Time: 15m
- Cook Time: 30m
- Recipe #9196
Ingredients
- 2 cups uncooked bulgur
- 3 cups boiling water (or boiled vegetable broth)
- 10 to 12 cherry tomatoes, halved
- 1 1/2 cups chopped fresh baby spinach leaves
- 1/3 cup crumbled feta cheese (optional or to your taste)
- 1/4 cup sliced kalamata olives (pitted or use sliced black olives)
- 1/2 medium red onion, chopped
- DRESSING
- 1/4 cup water or vegetable broth
- 1/4 cup fresh lemon juice
- 2 tablespoons extra-virgin olive oil
- 1 garlic clove, minced
- 1/4 teaspoon salt (or to taste)
- Freshly ground black pepper (to taste)
How to Make
-
Step 1: Combine 3 cups boiling water and bulgur in a medium bowl; let stand 30 minutes or until water is absorbed. Fluff with fork. Cool slightly or the feta cheese will melt, if your omitting the feta you do not have to cool.
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Step 2: Combine bulgur, tomatoes, and next 4 ingredients (through onion) in a bowl; set aside.
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Step 3: Combine 1/4 cup water and remaining ingredients, stirring well with a whisk. Pour dressing over bulgur mixture, tossing gently to coat.
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Step 4: Season with pepper and more salt if needed.
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Step 5: Serve immediately.
Nutritional Facts
- Serving Size: 1 (455.9 g)
- Calories 256.8
- Total Fat - 3.6 g
- Saturated Fat - 1.5 g
- Cholesterol - 11.2 mg
- Sodium - 338.4 mg
- Total Carbohydrate - 49.9 g
- Dietary Fiber - 12.2 g
- Sugars - 9.6 g
- Protein - 12.1 g
- Calcium - 144.3 mg
- Iron - 3.2 mg
- Vitamin C - 54.9 mg
- Thiamin - 0.3 mg