Bulgar Wheat Salad (Pligouri Salata)
Fresh cherry tomatoes and chunks of cucumber are stirred through nutty bulgar wheat and topped with plenty of creamy feta in this easy summer salad.
From the book
The Athenian: Eat Like a Greek
Over 60 delicious Greek recipes for fans of The Athenian
From takeaway favourites to Greek classics.
Authentic and accessible recipes for everyday Greek cooking
Introduction
Bulgur wheat is widely eaten in Greece, usually in tabbouleh but also in salads such as this one. We have combined the nutty-tasting grains with traditional village salad (horiatiki) ingredients to create a healthy and nutritious light meal.
Ingredients
| 120g/4oz (generous ½ cup) | bulgur wheat (dry weight) |
| 240ml/8fl oz (1 cup) | boiling water |
| 350g/12oz | baby plum or cherry tomatoes, halved |
| ¼ | cucumber, cut into chunks |
| 4 | spring onions (scallions), thinly sliced |
| 16 | black olives, stoned (pitted) |
| 2 tbsp | capers, rinsed |
| a handful of | mint, chopped a handful of flat-leaf |
| a handful of | flat-leaf (Italian) parsley, chopped |
| 4 tbsp | fruity olive oil |
| juice of 1 large | lemon |
| 150g/5oz | feta |
| sea salt and freshly ground black pepper |
Method
Prep: 15 minutes, Soak: 15 minutes
Put the bulgur wheat in a large bowl and pour the boiling water over it. Stir well and cover the bowl with clingfilm (plastic wrap). Leave for 15 minutes, or until the bulgur wheat is tender but still retains some ‘bite’. If any excess water remains, drain in a sieve.
Transfer the bulgur wheat to a clean bowl and fluff it up with a fork. Add the tomatoes, cucumber, spring onions, olives, capers and herbs and toss gently. Stir in the olive oil and lemon juice, and season to taste with salt and pepper.
Crumble the feta over the top and serve.
VARIATIONS
• Stir in some bottled red or yellow (bell) peppers.
• Substitute chopped red onion for the spring onions (scallions).
• Stir in some toasted pine nuts and sprinkle with pomegranate seeds.
