Bulgur salad with feta, blood orange, pomegranate and herbs
User Reviews
5
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Prep Time
5 mins
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Cook Time
12 mins
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Total Time
17 mins
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Servings
6 servings
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Calories
188 kcal
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Cuisine
Middle Eastern, Israeli
Bulgur salad with feta, blood orange, pomegranate and herbs
Description
The recipe begins with cooking fine bulgur by simmering it in water until tender, then allowing it to cool while fluffing with a fork to separate the grains. Fresh herbs such as curly parsley, chopped mint, and thinly sliced green onion are finely pulsed to incorporate their flavors without turning to a paste.
The salad is assembled by mixing the cooled bulgur with the herb blend, then topping with juicy pieces of blood orange, crumbled feta cheese, coarsely chopped kalamata olives, and scattered pomegranate seeds. A dressing made from olive oil, fresh lemon juice, minced garlic, salt, and pepper lightly coats the salad to balance the flavors.
This salad offers a mix of textures: chewy bulgur, juicy citrus, creamy feta, crunchy pomegranate seeds, and salty olives. It's suitable as a side dish or light meal, especially in warm weather, providing a colorful and vibrant option with fresh ingredients.
Ingredients
- ½ cup bulgur fine
- 1 parsley curly, bunch
- ⅓ cup mint chopped, fresh
- ⅓ cup green onion thinly sliced
- 150 grams blood orange peeled and cut into ½-inch pieces, oranges
- 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 minced, clove
- ½ teaspoon salt tsp
- pinch black pepper
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.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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