Greek Salad with Bulgur in Pita Pockets Recipe

Name: Greek Salad with Bulgur in Pita Pockets
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup water; 1/2 cup bulgur wheat; Salt; 3 tablespoons extra-virgin olive oil; 3 tablespoons fresh lemon juice; 1/4 cup chopped cilantro; 1/4 cup pitted kalamata olives, chopped; 2 tablespoons chopped mint, plus 2 mint sprigs (optional); 1/2 teaspoon sweet paprika; 1/2 teaspoon ground cumin; Freshly ground pepper; 1 cup plain low-fat Greek yogurt; 1/2 small European cucumberpeeled, halved, seeded and thinly sliced; 1/2 small red onion, sliced paper thin; 1 small garlic clove, minced; 24 Isis candy or other cherry tomatoes, halved; 12 mini pitas, top third cut off; 4 ounces mixed baby greens

Servings: persons

3/4 cup water
1/2 cup bulgur wheat
Salt
3 tablespoons extra-virgin olive oil
3 tablespoons fresh lemon juice
1/4 cup chopped cilantro
1/4 cup pitted kalamata olives, chopped
2 tablespoons chopped mint, plus 2 mint sprigs (optional)
1/2 teaspoon sweet paprika
1/2 teaspoon ground cumin
Freshly ground pepper
1 cup plain low-fat Greek yogurt
1/2 small European cucumberpeeled, halved, seeded and thinly sliced
1/2 small red onion, sliced paper thin
1 small garlic clove, minced
24 Isis candy or other cherry tomatoes, halved
12 mini pitas, top third cut off
4 ounces mixed baby greens

1
In a small saucepan, bring the water to a boil.
2
Add the bulgur and 1/2 teaspoon of salt and return to a boil.
3
Cover, remove from the heat and let stand until the water is absorbed, about 25 minutes.
4
Drain the bulgur in a fine sieve, pressing to remove any excess liquid.
5
Spread the bulgur on a plate and let cool.
6
In a medium bowl, whisk 2 tablespoons of the olive oil with 2 tablespoons of the lemon juice.
7
Stir in the cilantro, olives, chopped mint, paprika and cumin.
8
Add the bulgur and toss well.
9
Season the salad with salt and pepper.
10
In a small bowl, mix the yogurt with the cucumber, onion, garlic and the remaining 1 tablespoon of lemon juice.
11
Season with salt and pepper.
12
In a another medium bowl, toss the tomatoes with the remaining 1 tablespoon of olive oil and season with salt and pepper.
13
Spoon the bulgur salad into the pitas then tuck in the baby greens and tomatoes.
14
Top with the yogurt, garnish with the mint sprigs and serve.

303

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 3/4 cup water, 1/2 cup bulgur wheat, Salt, 3 tablespoons extra-virgin olive oil, and more.

Yes, Greek Salad with Bulgur in Pita Pockets falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Greek Salad with Bulgur in Pita Pockets

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