Blueberry and Feta Bulgur Salad with Mint Dressing

A bowl of blueberry and feta bulgur salad with mint.

Sweet blueberries and cool cucumbers add contrast to this quick & easy salad that's perfect for picnic season!

Cooking Light

No ratings yet

Print Recipe Pin Recipe

Servings: 8 Servings (¾ cup per serving)

Course: Main Dish

Cuisine: American

Prep Time 10

Cook Time 25

Total Time 35

Ingredients

1 cup water
1 cup cracked bulgur wheat
¾ cup mint leaves
⅓ cup extra-virgin olive oil
1 ½ tablespoons fresh lemon juice
⅝ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 ½ cups diced English cucumber
1 ¼ cups blueberries
¾ cup thinly vertically sliced red onion soaked in cold water for 10 minutes, and drained
2 ounces feta cheese crumbled (about ½ cup)

Instructions

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.

Notes

Recipe adapted from Cooking Light June 2015

VARIATION
Tomato and Corn Bulgur Salad: Sub basil for the mint, halved cherry tomatoes for the cucumber, fresh corn kernels for the blueberries, and ¼ cup toasted pine nuts for the feta. Sprinkle with 2 cooked and crumbled bacon slices. Serves 8 (serving size: ¾ cup)

Did you make this recipe?

Leave a comment + star rating below to let people know how it was!