Bulgur Salad

Bulgur Salad with Asparagus, Feta and Toasted Walnuts (from www.food52.com)


  • 1 cup coarse grind Bulgur
  • 1 cup boiling water
  • 1/2 cup freshly toasted walnut halves
  • 1/3 cup freshly toasted pumpkin seeds
  • 1 bunch asparagus spears, trimmed and cut into 1-inch pieces
  • 1 1/2 ounces fresh Bulgarian Feta (chunk, about 1″ x 1 1/2″ x 2″), roughly crumbled
  • 1/4 cup Italian parsley, roughly chopped
  • 1/4 cup freshly squeezed lemon juice
  • 1/4 cup best olive oil
  • Sea salt and freshly ground pepper, to taste

Place Bulgur in medium bowl, add boiling water and let sit, covered, until water is absorbed. This will take an hour or more, depending on the grind of the bulgur.

While the bulgur is soaking, toast the walnuts and pumpkin seeds (separately) in a heavy frying pan, watching and tossing over medium low heat, until lightly colored. Set aside to cool.

Next, cook the asparagus; steam or par-boil until just tender. Drain and cool in refrigerator on paper towel. When cool, cut into bite-size pieces.

When bulgur has absorbed all the water (check and if necessary, discard excess water), toss it lightly, then add walnuts, pumpkin seeds, asparagus, parsley and feta in a gentle mound on top of the grain.

In a liquid measuring cup, add the lemon juice to the 1/4 cup mark, then fill to the 1/2 cup mark with olive oil. Whisk briefly with a fork and pour over the ingredients in the bowl. Toss everything together gently, mixing thoroughly, adding salt and pepper to taste. Serves 4-6