Greek Salad with Bulgur Wheat
By :The Ultimate Instant Pot CB for Two by Janet Zimmerman
Print Recipe
This dish is my combination of Middle Eastern tabbouleh and Greek salad. It’s got more bulgur than a traditional tabbouleh, but keeps the same bold use of parsley and mint. Cucumbers, tomatoes, olives, and feta cheese come from the Greek side of the table. Together, the flavors and textures make a great light lunch dish. Campari tomatoes are small hothouse-grown tomatoes. They have an intense tomato flavor year-round and the small size makes them ideal when you’re cooking for two.
Votes: 1
Rating: 1
Rate this recipe!
Course Main Course
Cuisine Modern
Difficulty Easy
Browse Category Salad
Duration 15-30 min
Cooking Technique Pressure Cook
Main Ingredient Cucumber, Feta Cheese, Tomatoes
Prep Time 10 minutes
Cook Time 0 minutes
Servings
2 servings
Ingredients
  • 1/2 cup coarse bulgur wheat
  • 1/2 cup Water
  • 1/4 tsp kosher salt
  • 1/3 cup English cucumber chopped
  • 1/2 cup fresh tomatoes chopped
  • 1 scallion green part only, sliced
  • 2 tbsp Kalamata olives coarsely chopped
  • 1/4 cup extra-virgin olive oil
  • 2 tbsp lemon juice freshly squeezed
  • 1/3 cup feta cheese crumbled
  • 1 tbsp fresh mint chopped
  • 1/4 cup fresh parsley chopped
Course Main Course
Cuisine Modern
Difficulty Easy
Browse Category Salad
Duration 15-30 min
Cooking Technique Pressure Cook
Main Ingredient Cucumber, Feta Cheese, Tomatoes
Prep Time 10 minutes
Cook Time 0 minutes
Servings
2 servings
Ingredients
  • 1/2 cup coarse bulgur wheat
  • 1/2 cup Water
  • 1/4 tsp kosher salt
  • 1/3 cup English cucumber chopped
  • 1/2 cup fresh tomatoes chopped
  • 1 scallion green part only, sliced
  • 2 tbsp Kalamata olives coarsely chopped
  • 1/4 cup extra-virgin olive oil
  • 2 tbsp lemon juice freshly squeezed
  • 1/3 cup feta cheese crumbled
  • 1 tbsp fresh mint chopped
  • 1/4 cup fresh parsley chopped
Votes: 1
Rating: 1
Rate this recipe!
Instructions
  1. Pour the bulgur into the inner pot. Add the water and kosher salt. Lock the lid into place. Select Pressure Cook or Manual, and adjust the pressure to High and the time to 0 minutes. After cooking, let the pressure release naturally for 2 minutes, then quick release any remaining pressure.
  2. Unlock the lid. Remove the pot from the base. Fluff the bulgur with a fork and let it cool for a few minutes. Transfer it to a medium bowl.
  3. Add the cucumber, tomatoes, scallion, and olives, and toss to combine. Drizzle with the olive oil and lemon juice. Add the feta cheese, mint, and parsley, and toss gently. Adjust the seasoning, adding salt or pepper as needed.
Recipe Notes

Make It

Gluten-Free: Substitute cooked quinoa for the bulgur (see directions in the Quinoa with Marinated Artichokes and Peppers on page 71).Use It Up: Extra feta can go in the Lentils with Red Peppers and Feta (page 67).

1 reply

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published. Required fields are marked *