Greek Salad with Bulgur Wheat

This dish is my combination of Middle Eastern tabbouleh and Greek salad. It’s got more bulgur than a traditional tabbouleh, but keeps the same bold use of parsley and mint. Cucumbers, tomatoes, olives, and feta cheese come from the Greek side of the table. Together, the flavors and textures make a great light lunch dish. Campari tomatoes are small hothouse-grown tomatoes. They have an intense tomato flavor year-round and the small size makes them ideal when you’re cooking for two.

Cuisine

Modern

Course

Main Course

Difficulty

Easy

Duration

15-30 min

Diet

Low Carb, Low Fat, Low Sodium, Plant-Based

Cooking Technique

Pressure Cook

Keywords

15-30 min, 2 servings, coarse bulgur wheat, contributed, cook 0 min, easy, english cucumber, extra-virgin olive oil, feta cheese, fresh mint, fresh parsley, fresh tomatoes, greek salad recipe, instant pot, instant pot greek salad recipe, instant pot recipe, instant pot salad recipe, Janet Zimmerman, kalamata olives, kosher salt, lemon juice, low carb, low fat, low sodium, main course, modern, plant-based, prep 10 min, pressure cook, pressure cooker recipes, scallion, water

Prep Time

10 min

Cook Time

0 min

Servings

2 servings

Ingredients

1/2 cup coarse bulgur wheat
1/2 cup Water
1/4 tsp kosher salt
1/3 cup English cucumber
1/2 cup fresh tomatoes
1 scallion
2 tbsp Kalamata olives
1/4 cup extra-virgin olive oil
2 tbsp lemon juice
1/3 cup feta cheese
1 tbsp fresh mint
1/4 cup fresh parsley

Instructions

Pour the bulgur into the inner pot. Add the water and kosher salt. Lock the lid into place. Select Pressure Cook or Manual, and adjust the pressure to High and the time to 0 minutes. After cooking, let the pressure release naturally for 2 minutes, then quick release any remaining pressure.
Unlock the lid. Remove the pot from the base. Fluff the bulgur with a fork and let it cool for a few minutes. Transfer it to a medium bowl.
Add the cucumber, tomatoes, scallion, and olives, and toss to combine. Drizzle with the olive oil and lemon juice. Add the feta cheese, mint, and parsley, and toss gently. Adjust the seasoning, adding salt or pepper as needed.

Notes