The Greeks and Middle Easterners have shared the Mediterranean since the dawn of time. It is only fitting that a recipe reflects that marriage of cultures. Enjoy this recipe with a bottle of Greek wine and dream of the Elesian winds of the Eastern Mediterranean blowing in your hair.
Toast the bulgur wheat lightly in a nonstick skillet over medium heat (stirring constantly until golden brown). Pour bulgur wheat into hot chicken broth (very slowly), stir only once; cover and bring to a boil. Turn off heat and let liquid absorb until bulgur wheat is al dente. Remove cover and let cool before combining all the salad ingredients in a large bowl.
Whisk all the dressing ingredients together in a small bowl.
Pour over vegetables; toss until well coated.
Add the feta cheese and olives; cover and chill.
Let the flavors marry! Make 6 hours before or 1 day ahead and refrigerate.
Could be served with romaine lettuce under the salad.
Per Serving Nutrition Info: 230 cal; (100 from fat); 11g total fat;(2.5g sat fat); 9g prot; 26g total carb; 10mg chol; 690mg sod; 6g fiber; 2g sugar
Nutritional analysis for these recipes may vary slightly depending on choice of ingredients.