Nutritional Info

Nutrition Facts

Serving Size 1 (26g)

Calories 36
Calories from Fat 30 (83%)
Amount Per Serving %DIV
Total Fat 3.3g 5%
Saturated Fat 0.5g 3%
Monounsaturated Fat 2.5g
Polyunsaturated Fat 0.4g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 0.4mg 0%
Potassium 14.3mg 0%
Total Carbohydrate 1.8g 1%
Dietary Fiber 0.2g 1%
Sugars 0g
Protein 0.1g 0%

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Recipe Description
This salad stays fresh for several days. Leftovers make good pita pocket sandwich lunches.
Prep time
30 min
Cook time
0 min
Ready In
30 min


Serves Tool

Serves To:USMetric
1 1/2 Cup(c)  hot water
3/4 Cup(c)  uncooked fine bulgur wheat
1/2 Cup(c)  red onions, minced
2   cucumbers, peeled, seeded and diced
6   brine cured olives, pitted and chopped
1   large ripe tomato, diced
1 Cup(c)  fresh parsley, chopped
2 Tablespoon(T)  fresh mint, chopped
3 Tablespoon(T)  lemon juice
2 Tablespoon(T)  extra virgin olive oil
1/2 Teaspoon(t)  kosher salt
1/4 Teaspoon(t)  pepper, freshly ground
1/4 Cup(c)  feta cheese, crumbled


Pour the hot water over the bulgur wheat and let it rest until the bulgur softens and cools to room temperature. Once softened, drain in a fine mesh strainer to remove excess water. Combine the onions, cucumbers, olives, tomatoes, parsley and mint. Toss with the bulgur. Whisk in the lemon juice, oil, salt and pepper. Pour it over the salad and toss. Toss in the feta cheese, or serve with the cheese as a garnish on top.

Additional notes

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Bulgur and Feta Salad
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