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Minted Bulghar Salad in a White, Square Dish

Minted Bulghar Salad with Pine Nuts and Feta

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Cookbook author Diane Brown recommends this salad as the centerpiece of a vegetarian, Greek-themed dinner. It offers the nutrition of bulghar with the salty flavor of feta, crunch of pine nuts and the bold flavor of mint. 
Course Main Course
Cuisine Greek
Dish Type Salad, Side Dish
Cooking Style Easy, Vegetarian
Diet and Health Healthy
Ingredient Bulghar
Prep Time 5 mins
Cook Time 35 mins
Total Time 40 mins
Servings 2 cups
Author Diane Brown


  • ½ cup medium grain bulgur
  • 1 ¼ cups water
  • 3 Roma tomatoes seeded and diced
  • ¼ cup green onions chopped white and some of the green, about 2 green onions
  • ¼ cup loosely packed roughly chopped mint leaves
  • ½ cup crumbled feta cheese
  • 2 tbsp toasted pine nuts

For the dressing:

  • 1/4 cup freshly squeezed lemon juice
  • 1/4 tsp minced garlic
  • Pinch kosher salt
  • 1 tbsp extra-virgin olive oil


  • Bring water to a boil, pour in bulgur, stir, cover, and turn off heat. Let stand 20 to 25 minutes or until most of the liquid is absorbed and bulgur is fluffy and tender. Pour off any remaining liquid.
  • Prepare dressing: in a small non-reactive bowl, whisk together lemon juice, garlic, salt and oil. Taste and adjust seasonings. In a large salad bowl, toss together tomatoes, green onions and mint. Add bulgur.
  • Pour dressing over salad, toss to combine. Top with feta and pine nuts. Serve.
  • Arrange all three salads on a platter and serve with pita bread.