Broccoli & Feta Bulgur Salad with Lemon Dressing
A quick, vegetarian main-course salad with bulgur, broccoli, and feta, tossed in a simple lemon-garlic dressing.
- Prep15 min
- Cook15 min
- Total30 min
- DifficultyEasy
- Servings2
This bulgur wheat salad is a fantastic choice for a light yet filling lunch or a side dish. The combination of tender broccoli, salty feta, and crunchy pine nuts, all tossed with a bright lemon and garlic dressing, makes for a refreshing and satisfying meal.
Ready in just 30 minutes, it's perfect for busy weeknights. The bulgur is simply soaked, not boiled, which keeps the process quick and easy. Feel free to serve it warm or at room temperature.
Ingredients
Servings
Converted amounts are rounded.
Method
- Place the bulgur wheat in a pan and cover with salted boiling water. Remove from the heat, cover, and let it soak for 10–15 minutes until tender. Drain well.
- Meanwhile, bring a small pot of salted water to a boil. Add the broccoli tips and blanch for 2–3 minutes, until just tender but still bright green. Drain and rinse under cold water to stop the cooking.
- In a large bowl, whisk together the lemon juice, a generous drizzle of olive oil, and the crushed garlic to make a simple dressing.
- Add the drained bulgur, blanched broccoli, crumbled feta, diced tomatoes, toasted pine nuts, and chopped parsley to the bowl.
- Toss everything together until well combined. Season with salt and pepper to taste. Serve immediately or at room temperature.
💡 Tips
- For extra flavor, toast the pine nuts in a dry skillet over medium heat for 2–3 minutes, shaking often, until golden.
- You can substitute the broccoli with green beans or asparagus if desired.
- This salad keeps well in the fridge for up to a day; add a splash of lemon juice before serving.
Inspired by a recipe from Olive Magazine