Overnight Greek and Grain Salad

While bulgur is often cooked on the stovetop, this version lets the grain slowly rehydrate in the refrigerator, saving the mess of cleaning a pot. Add strips of grilled chicken to make this a higher protein dish.

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PREP TIME: 30 minutes

SERVINGS: 6

TOTAL TIME: 30 minutes

Ingredients

1 1⁄2 cups medium grain bulgur wheat

1 1⁄2 cups chopped assorted bell pepper (red, yellow, orange)

1⁄3 cup finely chopped red onion

1 cup tomato juice

1 cup water

1⁄3 cup extra-virgin olive oil

1⁄3 cup freshly squeezed lemon juice

2 teaspoons dried oregano

1⁄2 teaspoon salt

1⁄4 teaspoon freshly ground black pepper

1 1⁄2 cups chopped cucumber

6 ounces crumbled feta cheese

1⁄4 cup pitted Kalamata olives, chopped

1⁄2 chopped fresh parsley

Notes

Serving size: 1 cup

Source of recipe: Maureen Callahan, MS, RD

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Instructions

Combine first 10 ingredients (bulgur through black pepper) in a large bowl. Cover and refrigerate for at least 4 hours or overnight.

Uncover bulgur mixture just before serving and stir in cucumber, feta cheese, olives and parsley. Serve on plates or in bowls with a lemon wedge for squeezing.