Greek salad with bulgur
Greek salad with bulgur
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Διατροφική αξία ανά μερίδα
Greek salad with bulgur
Υλικά
- 3 tomatoes (peeled)
- 1 cucumber
- 1 onion
- 1 green pepper, cut into small pieces
- 12 green olives (pitted)
- 120 g feta cheese
- 1 tbsp capers (desalted)
- ⅓ bunch fresh parsley
- 150 g bulgur wheat
- 1 pinch oregano
- 30 ml red wine vinegar
- 60 ml extra virgin olive oil
- Salt & freshly ground black pepper
Εκτέλεση
Place the bulgur in a bowl and pour in hot water (180–190 ml). Season lightly with salt, cover with cling film and leave for about 20’, until all the liquid is absorbed and the bulgur is fully hydrated.
Meanwhile, cut the cucumber, pepper, peeled tomato and onion into small, evenly sized cubes. Finely chop the parsley and olives.
Fluff the bulgur with a fork and add it to the bowl with the remaining ingredients.
Season with flaky sea salt, sprinkle with oregano, drizzle with extra virgin olive oil and gently mix until everything is well combined.
Transfer the salad to a serving platter or bowl, garnish with capers and finish with a few drops of extra virgin olive oil before serving.
The ideal bulgur ratio for a fluffy texture is 2 parts bulgur to 2.5 parts hot water.
For this salad, it is important that all vegetables are cut evenly to ensure a balanced texture and flavor.
