Bulgur salad with feta, blood orange, pomegranate and herbs

Name: Bulgur salad with feta, blood orange, pomegranate and herbs
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Yield: 6 servings
Ingredients: ½ cup fine bulgur; 1 bunch curly parsley; ⅓ cup chopped fresh mint; ⅓ cup green onion; 150 grams blood oranges / oranges; ½ cup kalamata olives; ⅓ cup pomegranate arils; ⅓ cup extra-virgin olive oil; 3 TBs lemon; 1 teaspoon garlic clove; ½ teaspoon tsp salt; pinch black pepper

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5.0

327 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
17 mins
Servings
6 servings
Calories
188 kcal
Course
Side Dish, Salad, Appetizer
Cuisine
Middle Eastern, Israeli

Bulgur salad with feta, blood orange, pomegranate and herbs

Ethan Patterson

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This Mediterranean Bulgur Salad is a vibrant, festive twist on the traditional Middle Eastern Tabbouleh. Combining fine bulgur wheat with fresh herbs like parsley and mint, the salad is elevated with the addition of blood oranges, feta cheese, and pomegranate seeds. It offers a perfect balance of flavors and textures, from the sweetness of the citrus and pomegranate to the saltiness of the olives and creaminess of the feta. Quick and easy to prepare, this colorful salad is perfect for any celebratory table.

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Ingredients

Servings

½ cup fine bulgur
1 bunch curly parsley
⅓ cup chopped fresh mint
⅓ cup green onion thinly sliced
150 grams blood oranges / oranges peeled and cut into ½-inch pieces
½ cup kalamata olives pitted and and coarsely chopped
⅓ cup pomegranate arils
⅓ cup extra-virgin olive oil
3 TBs lemon juice of
1 teaspoon garlic clove minced
½ teaspoon tsp salt
pinch black pepper

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Instructions

To cook bulgur, bring 1 cup of water to a boil. Once boiling, add grains, reduce heat to low, and cover with a lid. Let simmer, covered, for 12-15 minutes. Remove from stovetop and let stand, covered, for another 10 minutes. Fluff with a fork and let cool before proceeding (you can make this in advance).
In a food processor or blender, combine parsley, mint and green onion. Pulse in 1 second intervals until fully diced - take care not to process into a paste!
In a small bowl, combine olive oil, lemon juice, garlic clove, salt and pepper. Whisk vinaigrette to combine.
On a large platter, combine cooked bulgur and herb mixture. Top with diced blood orange, feta, black olives and pomegranate seeds. Toss gently and season to taste and the salad is read to serve.

Equipments used:

Nutrition Information

Show Details

Calories 188kcal (9%) Carbohydrates 16g (5%) Protein 2g (4%) Fat 14g (22%) Saturated Fat 2g (10%) Sodium 373mg (16%) Potassium 162mg (5%) Fiber 4g (16%) Sugar 4g (8%) Vitamin A 279IU (6%) Vitamin C 20mg (22%) Calcium 34mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 188 kcal

% Daily Value*

Calories	188kcal	9%
Carbohydrates	16g	5%
Protein	2g	4%
Fat	14g	22%
Saturated Fat	2g	10%
Sodium	373mg	16%
Potassium	162mg	3%
Fiber	4g	16%
Sugar	4g	8%
Vitamin A	279IU	6%
Vitamin C	20mg	22%
Calcium	34mg	3%
Iron	1mg	6%