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15-30 min2 servingsAmerican

Greek Salad with Bulgur Wheat

By Janet Zimmerman

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2 servings

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15-30 min

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Easy

Greek Salad with Bulgur Wheat
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Recipe Details

Course: Main Dishes

Difficulty: Easy

Prep Time: 10 min

Cook Time: 0 min

Total Time: 15-30 min

Cooking Technique: Pressure Cook

Cuisine: American

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

Yield: 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
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.

INSTRUCTIONS

  1. 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.
  2. 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.
  3. 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

Make It, Gluten-Free: Substitute cooked quinoa for the bulgur.
Use It Up: Extra feta can go in the Lentils with Red Peppers and Feta .

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About the chef

Janet Zimmerman

Janet Zimmerman

Janet A. Zimmerman has been writing about food and teaching cooking classes for more than 20 years. She is the author of the best-selling cookbook "Instant Pot Obsession" and eight other cookbooks. Two of her essays have appeared in the annual anthology "Best Food Writing," and another was awarded the Bert Greene Journalism Award from the International Association of Culinary Professionals. After many years in San Francisco, she now lives in Atlanta.

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