Greek Salad with Bulgur Wheat
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.
Servings Prep Time
2servings 10minutes
Cook Time
Servings Prep Time
2servings 10minutes
Cook Time
  • 1/2cup coarse bulgur wheat
  • 1/2cup Water
  • 1/4tsp kosher salt
  • 1/3cup English cucumberchopped
  • 1/2cup fresh tomatoeschopped
  • 1 scalliongreen part only, sliced
  • 2tbsp Kalamata olivescoarsely chopped
  • 1/4cup extra-virgin olive oil
  • 2tbsp lemon juicefreshly squeezed
  • 1/3cup feta cheesecrumbled
  • 1tbsp fresh mintchopped
  • 1/4cup fresh parsleychopped
  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.
Use It Up: Extra feta can go in the Lentils with Red Peppers and Feta .