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Bulgar Wheat Salad (Pligouri Salata)

by Tim Vasilakis from The Athenian: Eat Like a Greek

Fresh cherry tomatoes and chunks of cucumber are stirred through nutty bulgar wheat and topped with plenty of creamy feta in this easy summer salad.

From the book

Tim Vasilakis


Bulgur wheat is widely eaten in Greece, usually in tabbouleh but also in salads such as this one. We have combined the nutty-tasting grains with traditional village salad (horiatiki) ingredients to create a healthy and nutritious light meal.

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120g/4oz (generous ½ cup) bulgur wheat (dry weight)
240ml/8fl oz (1 cup) boiling water
350g/12oz baby plum or cherry tomatoes, halved
¼ cucumber, cut into chunks
4 spring onions (scallions), thinly sliced
16 black olives, stoned (pitted)
2 tbsp capers, rinsed
a handful of mint, chopped a handful of flat-leaf
a handful of flat-leaf (Italian) parsley, chopped
4 tbsp fruity olive oil
juice of 1 large lemon
150g/5oz feta
sea salt and freshly ground black pepper


Prep: 15 minutes, Soak: 15 minutes

Put the bulgur wheat in a large bowl and pour the boiling water over it. Stir well and cover the bowl with clingfilm (plastic wrap). Leave for 15 minutes, or until the bulgur wheat is tender but still retains some ‘bite’. If any excess water remains, drain in a sieve.

Transfer the bulgur wheat to a clean bowl and fluff it up with a fork. Add the tomatoes, cucumber, spring onions, olives, capers and herbs and toss gently. Stir in the olive oil and lemon juice, and season to taste with salt and pepper.

Crumble the feta over the top and serve.


• Stir in some bottled red or yellow (bell) peppers.

• Substitute chopped red onion for the spring onions (scallions).

• Stir in some toasted pine nuts and sprinkle with pomegranate seeds.

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From the book: The Athenian: Eat Like a Greek

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