Bulgur Salad with Feta, Tomatoes and Zucchini

It’s time for a full and fresh salad for summer! To inaugurate this new season, I offer you Bulgur Salad with Feta, Salad made with a base of bulgur, yellow zucchini, yellow tomatoes, feta, pomegranate seeds and mint, as well as garnished with a little fresh and light lemon sauce!

In summers, I love to prepare a good quantity of salads which will last me for multiple meals. It is very practical indeed! I opt for 2 techniques: If the ingredients will last for 2 to 3 days, I prepare the salad in advance. If there is a risk of the ingredients losing a bit of their texture or flavor, I prepare it “batch cooking” style: I cook a good amount of starchy food (here, bulgur for example) and add as I go. I’ll add it. measure of days. It saves time and there’s always enough to make a nice salad!

Bulgur, other semolina for summer salads

I already told you about bulgur, or bulgur with fried mushrooms in this winter recipe for bulgur. A recipe in which bulgur is prepared hot like a pan-fried dish with mushrooms and other vegetables, but can also be eaten cold. Bulgur is a type of “coarse” semolina; it is Parboiled and Shredded Wheat, Bulgur has a slightly looser texture than semolina, which makes it an interesting base for summer salads. For example, in semolina tabbouleh or even classic tabbouleh, semolina can be replaced with bulgur for variation.

What’s great with bulgur (and semolina) is that we will rehydrate it with hot water. You can add other liquids to taste: vegetable juice (such as tomato juice), olive oil, etc. It brings out even more flavor in your dish! For this Bulgur Salad with Feta, I added tomato juice to re-hydrate the bulgur and lemon juice.

What to put in Bulgur Salad with Feta?

For a fresh, summery salad, I love adding vegetables and herbs. For this Bulgur Salad with Feta, I opted for pretty shades of yellow. Yellow Zucchini and Yellow Tomatoes, Zucchini is cut into small cubes and added raw to salads, as are tomatoes, whose juices will be kept to hydrate the bulgur.

I also added mint, a fresh herb that is excellent! Mint is finely chopped so that it is pleasant to the taste. and to top it, some pomegranate seeds Which come to bring an extra touch of freshness, a little tangy pep, a little sugar and above all a little texture with its crunchy side!

Which seasoning for bulgur salad with feta?

I don’t know about you, but at home, when it comes to seasoning salads, I have trouble finding good olive oil. It took me a while to appreciate vinegar and still only sweet vinegars, such as balsamic or cider vinegar, are favorable in my eyes. I can’t stand swimming a salad in astronomical amounts of sauce. It doesn’t want me! So essentially, when it comes to offering you recipes, I have to offer you the best of masala, without sacrificing simplicity!

For this salad, I opted for a little fresh sauce based on olive oil, lemon juice and some spices. No mustard, which I think is too strong for this type of salad (and adds extra flavor we don’t want here!) Let’s stick to the freshness we brought with our ingredients. That’s why I enhanced my Bulgur Salad with Fetaolive oil, lemon juice, a little za’atar And a pinch of ground ginger.

What to drink with this Bulgur Salad with Feta?

As it is a fresh and summery recipe, I could not resist suggesting the pairing with rosé wine. Rosé wine has the advantage of being very fresh, like a white wine can be, but with a very distinct aroma. To accompany this salad, I chose Rose Wine from Chateau La VernadeA rosé wine in AOP Languedoc.

This is a very refreshing rosé wine with a light pink colour. This blend of Syrah and Cinsault offers a delicate bouquet of flowers, some light notes of grapefruit, and tangy red fruit. In the mouth, we find this freshness and this deliciousness with a balanced and elegant mouthfeel. We keep a slight pleasant sweetness, and a finish on the grapefruit, which gently counters the tiny pomegranate seeds of our Bulgur Salad with Feta!

• Wash tomatoes, dry them, cut them into 2 pieces and take out the seeds along with the juice. Leave them to remove the seeds and keep the juice.

• Wash the bulgur and put it in a salad bowl.

• Add tomato juice, lemon juice, ground ginger, salt and olive oil. Finally add boiling water, mix lightly and cover the bowl. Leave to swell for 25 minutes.

• During this time, wash the zucchini and mint sprigs. Dry well.

• Cut the tomatoes and zucchini into small cubes with sides of about 8 mm. Cut the feta into approximately 1 cm cubes.

• Finely chop the mint leaves with the help of a knife.

• When the bulgur is well puffed, add the chopped tomatoes and zucchini, mint, chopped feta, pomegranate, and za’atar. mix together. Adjust seasoning with salt if necessary.