Bulgur Salad with Cherry Tomatoes, Cucumber and Spinach
A fresh summer salad featuring nutty, chewy bulgur with cherry tomatoes, cucumber and spinach.
- Prep Time: 5 mins
- Cook Time: 14 mins
- Total Time: 19 minutes
- Yield: 2 to 4 1x
Ingredients
Scale
- 1 cup of dry bulgur – cooked as per package instructions.
- 1 bouillon cube
- 4 cups baby spinach – about half a 6 oz bag – roughly chopped
- 1 1/2 cups cherry tomates – sliced in half or quarters depending on size
- 1 cucumber – peeled, seeded and diced
- 2 tbs red onion – minced
- 2 oz feta – diced
- 1/2 cups or 1 large handful of walnut pieces
- 4 tbs olive oil
- 2 tbs red wine vinegar
- 1 clove of garlic put through a press
- 8 twists of black pepper from a pepper mill
Instructions
- Cook bulgur according to package instructions – add bouillon cube to the water before cooking.
- While bulgur cooks, roughly chop the spinach into small pieces – add to a large bowl.
- Dice the cucumber, slice the cherry tomatoes in half and mince the onions. Add all to the large bowl of chopped spinach.
- When bulgur finishes cooking, turn out onto a cookie sheet to cool for 5 minutes.
- Whisk together olive oil, red wine vinegar, pressed garlic and black pepper.
- Add cooled bulgur to the bowl with the vegetables and toss. Add walnuts and dressing and toss. Add feta and toss gently so feta doesn’t not fall apart.