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5 from 6 votes

The Best Healthy Bulgur Feta Salad

The Best Healthy Bulgur Feta Salad is the best vegetarian dish. It is an easy side dish, lunch or dinner this week using bulgur wheat!
Prep Time5 minutes
Cook Time15 minutes
Course: Dinner, lunch, Side Dish
Cuisine: American
Keyword: bulgur wheat, dinner ideas, easy dinner, easy sides, healthy dinner salads, healthy lunch ideas, healthy side dishes
Servings: 6
Calories: 308kcal
Author: Alaina Hinkle

Ingredients

Modern Greek Dressing

  • 2/3 cup light olive oil
  • 1/3 cup regular olive oil
  • 3 tbsp white wine vinegar
  • 1 tbsp lemon juice
  • 1 tbsp shallots
  • 1 clove garlic minced
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp dried basil
  • 1/4 tsp pepper

Healthy Bulgur Feta Salad

  • 2 ½ cups cooked bulgur
  • 1 cup cherry tomatoes sliced
  • ½ cup crumbled feta cheese
  • 1/3 sliced almonds
  • 1 tsp fresh dill chopped
  • 8 brussel sprouts shredded
  • Salt and pepper to taste
  • ½ - 2/3 cup Modern Greek Dressing

Instructions

Modern Greek Dressing

  • In an immersion blender safe cup add in all the above ingredients. Immersion blend quickly up & down for 3 seconds. You will see it start to get a creamy color like above. You don't want the immersion to blend too long, because you don't want the oregano flakes to be completely emulsified, but you want it to still incorporate to see that color change to a more "creamy" look.
  • Refrigerate until ready to use

Healthy Bulgur Feta Salad

  • Sauce Pan Directions: In sauce pan cook 1 cup uncooked Bulgur per bag directions
  • Instant Pot Directions: Place 1 cup of raw bulgur in a greased instant pot insert Pour 1 1/4 cup water on top & give it a quick stir Seal your Instant Pot Lid and press high pressure for 1 minuteThen once your Instant Pot reads 00 & beeps to tell it is done with high pressure of 1 minute. Don't do anything, allow it to naturally release for 10 minutes. It will read LO 11 Then quick release, fluff with a fork & let cool while you get the rest of the ingredients together 
  • Let the Bulgur cool about 10 minutes after cooking, fluff with fork to let heat escape
  • After Bulgur has cooled add in crumbled feta, sliced almonds sliced cherry tomatoes, shredded brussel sprouts, dill and Modern Greek Dressing. Toss until fully combined, season with salt and pepper to taste.
  • Refrigerate to marinate for at least an hour (if you can wait that long!) Add more Modern Greek Dressing if desired throughout the week.

Notes

Nutrition does not include dressing, because you will not use all of the dressing on the salad when you make it. You will have some leftover to add throughout the week or use on other salads, marinade chicken etc. when stored in an air tight container for up to 2 weeks. 

Nutrition

Calories: 308kcal | Carbohydrates: 61g | Protein: 12g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 11mg | Sodium: 160mg | Potassium: 476mg | Fiber: 15g | Sugar: 2g | Vitamin A: 457IU | Vitamin C: 25mg | Calcium: 101mg | Iron: 2mg