Summery Greek Salad With Bulgur and Mozzarella

greek-salad-bulgur-mozzarella
Photo by Kate Mathis
Summery Greek Salad With Bulgur and Mozzarella 3.4 34 5 1
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 493 calories
    • Fat 30 g
    • Sat Fat 10 g
    • Cholesterol 40 mg
    • Sodium 921 mg
    • Protein 19 g
    • Carbohydrate 41 g
    • Sugar 2 g
    • Fiber 10 g
    • Iron 2 mg
    • Calcium 439 mg

Cook the bulgur according to the package directions.

Combine the bulgur, watercress, beans, cucumbers, olives, onion, oil, lemon juice, ¾ teaspoon salt, and ½ teaspoon pepper in a large bowl.

Serve topped with the mozzarella and drizzled with more oil.

Ingredients

  1. Check 1 cup whole-grain bulgur
  2. Check 1 bunch watercress, thick stems removed
  3. Check 1 15-ounce can butter, cannellini, or corona beans, rinsed
  4. Check 4 small seedless cucumbers or 1 large English cucumber, cut into 1-inch pieces
  5. Check 1/2 cup pitted green olives, halved
  6. Check 1/4 small red onion, sliced
  7. Check 1/4 cup olive oil, plus more for serving
  8. Check 1/4 cup fresh lemon juice
  9. Check kosher salt and black pepper
  10. Check 1/2 pound fresh mozzarella, torn into pieces

Directions

  1. Cook the bulgur according to the package directions.
  2. Combine the bulgur, watercress, beans, cucumbers, olives, onion, oil, lemon juice, ¾ teaspoon salt, and ½ teaspoon pepper in a large bowl.
  3. Serve topped with the mozzarella and drizzled with more oil.