Mediterranean Bulgur Salad with Feta Recipe

A Fresh Mediterranean Bulgur and Feta Salad I Make All Summer Long

Last July, I brought this Mediterranean bulgur and feta salad to a family barbecue at my sister’s house. I wasn’t expecting much attention because there were grilled chicken skewers, homemade bread, and three different desserts on the table. Somehow, everyone kept coming back for seconds of the salad, and by the end of the evening the bowl was completely empty.

Since then, it’s become one of my favorite warm-weather recipes. It’s easy to prepare ahead of time, travels well, and somehow tastes even better after sitting in the fridge for a few hours.

Why This Recipe Works

Here’s the thing: a lot of grain salads end up bland or heavy. What I figured out is that the balance matters more than anything. The bulgur adds a hearty base without feeling too filling, the vegetables bring freshness and crunch, and the feta gives just enough salty flavor to tie everything together. A simple lemon dressing keeps everything bright and light.

Ingredient Notes

I usually use medium-grain bulgur because it holds its texture well without becoming mushy.

For the feta, I prefer a block packed in brine rather than pre-crumbled feta. It tends to be creamier and has a better flavor.

If you don’t have fresh parsley, fresh mint works surprisingly well and gives the salad a slightly different Mediterranean feel.

How to Make It

I start by cooking the bulgur according to the package directions. Once it’s tender, I spread it on a large plate or baking sheet so it cools faster. If you skip this step and mix hot bulgur with the vegetables, they can become soft and lose their crunch.

While the bulgur cools, I chop the cucumber, cherry tomatoes, bell pepper, and red onion into small pieces. I try to keep everything roughly the same size so every bite gets a little bit of everything.

For the dressing, I whisk together olive oil, fresh lemon juice, garlic, salt, and black pepper. The smell alone usually tells me summer is officially here.

Once the bulgur has cooled, I combine it with the vegetables and pour over the dressing. I toss everything gently until coated, then fold in the feta and parsley at the very end. Mixing too aggressively can break the feta into tiny pieces.

I usually let the salad rest in the refrigerator for at least 30 minutes before serving. The flavors blend together and the vegetables absorb some of the dressing.

Things I Learned the Hard Way

The first time I made this, I added the feta while the bulgur was still warm. It partially melted and disappeared into the salad. It still tasted good, but it definitely wasn’t what I wanted.

Another mistake was adding too much onion. Red onion adds great flavor, but it can easily overpower the other ingredients. A little goes a long way.

People often ask if they can make it ahead. Absolutely. In fact, I think it’s better the next day. Just save a little extra feta to sprinkle on top before serving.

Storage & Serving Suggestions

Store leftovers in an airtight container in the refrigerator for up to 3 days. I like serving this salad alongside grilled chicken, fish, or as part of a Mediterranean-style lunch spread. If it seems a little dry after refrigeration, add a small squeeze of fresh lemon juice before serving.

Avena Recipes

Mediterranean Bulgur and Feta Summer Salad

A fresh Mediterranean salad packed with bulgur, colorful vegetables, feta cheese, and a bright lemon dressing that’s perfect for summer meals and meal prep.

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 6 servings

Ingredients Method Notes

Ingredients

  

• 1 cup medium-grain bulgur
• 2 cups water
• 1 cup cherry tomatoes halved
• 1 cucumber diced
• 1 red bell pepper diced
• 1/4 cup red onion finely chopped
• 1/2 cup feta cheese crumbled
• 1/4 cup fresh parsley chopped
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 garlic clove minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Method

 

Cook the bulgur in water according to package directions until tender. Drain if needed and allow to cool completely.

In a large bowl, combine the cooled bulgur, tomatoes, cucumber, bell pepper, and red onion.

In a small bowl, whisk together olive oil, lemon juice, garlic, salt, and pepper.

Pour the dressing over the salad and toss until evenly coated.

Gently fold in the feta cheese and parsley.

Refrigerate for at least 30 minutes before serving for the best flavor.

Notes

This salad can be made up to one day in advance. Store in an airtight container in the refrigerator for up to 3 days. Fresh mint can replace parsley, and quinoa can be substituted for bulgur if desired.