Whole Grain, Feta, and Olive Salad

Yields
Serves 4

Time: 30 minutes. Sunset reader Sarah Breeze loads up bulgur with a colorful assortment of fresh, crunchy vegetables and salty goodies. She created the salad for a sack lunch, but it makes an easy warm-weather side dish for dinner too.

Photo: Thomas J. Story; Styling: Karen Shinto

1 cup medium bulgur wheat

1 cup shredded carrot

1 cup thinly sliced fennel

1/2 cup Niçoise or kalamata olives, pitted

1/2 cup roasted, salted pistachios

4 ounces feta cheese, crumbled

2 tablespoons red-wine vinegar

1/4 cup extra-virgin olive oil

1/2 cup chopped flat-leaf parsley

Step 1

Place bulgur in a medium bowl and add 2 1/2 cups boiling water. Let sit until tender, 15 to 20 minutes. Pour off any remaining water. Add rest of ingredients, stirring to combine.

Step 2

Note: Nutritional analysis is per serving.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 486Calories from Fat 63

% Daily Value *
Total Fat 34g53%

Saturated Fat 7.9g40%
Cholesterol 25mg9%
Sodium 620mg26%
Total Carbohydrate 38g13%

Dietary Fiber 9.4g38%
Protein 13g26%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Whole Grain, Feta, and Olive Salad