Bulgur Salad with Asparagus, Mint & Feta

I’m enjoying spring very much. Nature’s creative energy is felt everywhere and my appetite for creating new dishes is not spared. I’m in the mood for cooking with vegetables, herbs and pretty much everything fresh and green.

I bought some thin, crisp asparagus and a few fragrant bunches of mint and cilantro, and set out to make this salad. I poured boiling water over the bulgur and let it swell up (It doesn’t need to be cooked, isn’t that wonderful?), chopped and lightly sauteed the vegetables, added herbs add feta cheese, and tossed the salad.

And voilà, lunch was ready to enjoy.

Bulgur (or bulgar) is well loved and much used in Mediterranean cooking. It is whole grain wheat and high in fiber. It is parboiled, which is why it doesn’t need to be cooked but simply soaked in boiling water. Bulgur is wonderful to have handy to add to soups and stews or simply eat alongside meals instead of bread.

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BULGUR SALAD WITH ASPARAGUS, MINT AND FETA RECIPE

Yield: 4 SERVINGS

Prep Time: 10 MIN ( + BULGUR SOAKING TIME)

Cook Time: 5 MIN

Ingredients:

1 cup bulgur
2 tablespoons olive oil
1 shallot, minced
1 cup diced asparagus
15 mint leaves, chopped
¼ cup chopped cilantro
1/3 cup crumbled feta cheese
Fine sea salt and ground black pepper
Juice of 1 lemon

Directions:

Place the bulgur in a bowl, cover it with boiling water and let it sit 20 minutes until it swells up. Drain excess water.

Heat the olive oil in a large pan over medium heat. Saute the shallot until translucent, 2 to 3 minutes. Add the asparagus and cook for 1 to 2 minutes. Add the bulgur and toss. Remove from the heat and let cool a bit for a minute or two. Add the mint, cilantro, feta, salt, pepper and lemon juice. Toss a couple of times to combine.

Serve at room temperature or cold.

 

5 Responses to “Bulgur Salad with Asparagus, Mint & Feta”

  1. 1

    kathy — 03/26/2013 @ 8:12 am

    I was just sitting here wondering what to do with that 2 cups extra of barley that I cooked for the soup yesterday and the bundle of asparagus….
    ….mint – wouldn’t have thought of that

    • Nisrine replied: — March 27th, 2013 @ 7:18 am

      Barley makes excellent salads as well.

  2. 2

    Julia | JuliasAlbum.com — 03/26/2013 @ 11:13 am

    This is a truly Spring salad, so green and refreshing! Unfortunately, where I live, we still have snow and it snowed for a whole day on Sunday!

  3. 3

    Kiran @ KiranTarun.com — 03/26/2013 @ 2:27 pm

    Such a comforting and fresh salad!

  4. 4

    Eha — 03/27/2013 @ 8:26 pm

    Never mind this being autumn for me: love this simple variation and another Easter luncheon dish has just been ousted as all ingredients at home! Hope all of you have a wonderful Easter and a special vibe to the young Lord and Master :) !

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