>>Overnight Greek and Grain Salad

Overnight Greek and Grain Salad


Ease: Easy

Yield: 6 (1 cup) servings

Preparation time: 30 minutes

Total Time: 4 hours or overnight

Source: Maureen Callahan, MS, RD

Southeast Dairy Association - overnight greek salad
While bulgur is often cooked on the stovetop, this version lets the grain slowly rehydrate in the refrigerator, saving the mess of cleaning a pot. Add strips of grilled chicken to make this a higher protein dish.

Ingredients

  • 1 1/2 cups medium grain bulgur wheat
  • 1 1/2 cups chopped assorted bell pepper (red, yellow, orange)
  • 1/3 cup finely chopped red onion
  • 1 cup tomato juice
  • 1 cup water
  • 1/3 cup extra-virgin olive oil
  • 1/3 cup freshly squeezed lemon juice
  • 2 teaspoons dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 1/2 cups chopped cucumber
  • 6 ounces crumbled feta cheese
  • 1/4 cup pitted Kalamata olives, chopped
  • 1/2 chopped fresh parsley

Directions

Combine first 10 ingredients (bulgur through black pepper) in a large bowl. Cover and refrigerate for at least 4 hours or overnight.

Uncover bulgur mixture just before serving and stir in cucumber, feta cheese, olives and parsley. Serve on plates or in bowls with a lemon wedge for squeezing.

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