This simple Radicchio Salad recipe is flavorful, vibrant, and incredibly tasty! This elegant salad takes just a few minutes to toss together and will impress any guests.

Looking for more salad recipes? Try this Broccoli Apple Salad, Beet Salad, Bulgur Salad, or Pomegranate and Pear Salad!

Why I love this recipe:

• Colorful – This salad is as beautiful as it is delicious and is sure to be a show stopper on your dinner table.
• Simple – Made with just a few ingredients, this easy salad is still elegant and crave-worthy.
• Flavorful – Radicchio adds a delicious bitter element to this salad that is perfectly complimented by the cheese, grapefruit, pistachios, and a simple dressing.

How to make Radicchio Salad:

Prep Radicchio: Cut radicchio head into quarters then remove the core. Separate leaves then place in a large bowl of ice water to soak for 15 minutes (to remove bitterness). Dry in a salad spinner or on paper towels.

Cut Grapefruits: Slice the top and bottom off grapefruits, then use a knife to follow the curve of the fruit to slice the peel off. Cut grapefruit into wedges.

Make dressing then set aside.

Toss: Add radicchio, romaine and arugula to a bowl. Toss with desired amount of radicchio salad dressing then top with grapefruit, shallots, pistachios, mint, and cheese.

Recipe Variations:

• Protein: Try adding some chicken, shrimp, salmon, or tofu to make it more hearty.

Print

Radicchio Salad

This simple Radicchio Salad recipe is flavorful, vibrant, and elegant and takes just a few minutes to toss together.

Course Salad

Cuisine Italian, Mediterranean

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 6 people

Calories 340kcal

Author Lauren Allen

Cost 10

Ingredients

• 1 head radicchio
• 1 romaine heart
• 3 cups Baby arugula
• 1 large grapefruit ,red or pink, or sub oranges
• 1 shallot , thinly sliced
• 1 cup pistachios , chopped
• ¼ cup fresh mint leaves , finely chopped
• 1 cup freshly shaved parmesan cheese*

Dressing:

• ⅓ cup extra virgin olive oil
• ¼ cup balsamic vinegar
• 1 teaspoon dijon mustard
• 1/4 teaspoon sea salt , to taste
• 1/4 teaspoon freshly ground black pepper

US Customary – Metric

Instructions

• Prep Radicchio: Cut radicchio head into quarters and remove the core. Separate leaves and place in a large bowl of ice water to soak for 15 minutes (to remove bitterness). Dry in a salad spinner or on paper towels.
• Cut Grapefruit: Slice the top and bottom off grapefruits, then use a knife to follow the curve of the fruit to slice the peel off. Cut grapefruit into wedges.
• Make dressing by whisking all dressing ingredients together. Set aside.
• Assemble: Add radicchio, romaine and arugula to a bowl. Toss with desired amount of dressing. Top with grapefruit, shallots, pistachios, mint and cheese.

Notes

Parmesan Cheese: Use a soft cheese like blue cheese or goat cheese, if you’d like.

Nutrition

Calories: 340kcal | Carbohydrates: 18g | Protein: 11g | Fat: 26g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Cholesterol: 15mg | Sodium: 416mg | Potassium: 562mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2691IU | Vitamin C: 21mg | Calcium: 219mg | Iron: 2mg

Creamy, crunchy Broccoli Apple Salad made with fresh broccoli florets, apples, dried cranberries, almonds, sunflower seeds and onion tossed in a creamy poppyseed dressing.

Want more salad recipes? Try Panzanella, Bulgur Salad, or Baked Potato Salad!

Why I love this Recipe:

• Fresh flavors and colors: This Apple Broccoli Salad recipe is one of my go-to side dishes because it tastes as good as it looks.
• EASY: Just combine everything in a bowl and toss together. It’s the easiest side dish, and you can even make it ahead of time.
• Serve with anything! It’s the perfect accompaniment to a holiday ham, prime rib, or turkey, dinner, but it’s also a great option for a casual side for a BBQ or simple weeknight meal.

How to make Broccoli Apple Salad:

Make Dressing: Whisk together all dressing ingredients until smooth.

Combine: In a large bowl toss together broccoli, apples, red onion, almonds, sunflower seeds, and dried cranberries.

Pour Dressing: Drizzle the dressing, just a little at a time, over the salad and toss to combine.

Chill for at least one hour before serving. This broccoli apple salad recipe is great with practically any main dish and something everyone enjoys!

Make Ahead Instructions

This is a great salad to make several hours of a day ahead of time, as the flavors will blend together the longer it rests. The dressing can be made 1 week ahead of time, stored in the fridge.

More popular salad recipes:

• Classic Wedge Salad
• Healthy Chicken Pasta Salad
• Creamy Pesto Tortellini Pasta Salad
• Roasted Butternut Squash Salad
• Waldorf Salad
• Thai Quinoa Salad

Print

Broccoli Apple Salad

Creamy, crunchy Broccoli Apple Salad with dried cranberries, almonds, sunflower seeds and onion tossed in a creamy poppyseed dressing.

Course Appetizer, Salad, Side Dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 6

Calories 275kcal

Author Lauren Allen

Cost 4

Ingredients

• 2 heads fresh broccoli , chopped into small florets (about 4 cups)
• 2 apples , chopped (about 2 cups)
• 1/4 cup red onion , diced
• 1/3 cup slivered almonds
• 1/4 cup sunflower seeds
• 1/2 cup dried cranberries

Dressing:

• 3/4 cup plain Greek yogurt
• 1/4 cup mayonnaise
• 2 Tablespoons apple cider vinegar
• 2 Tablespoons honey
• 1 Tablespoon granulated sugar
• 1 Tablespoon lemon juice
• 2 teaspoons poppy seeds

US Customary – Metric

Instructions

• In a large bowl toss together broccoli, apples, red onion, almonds, sunflower seeds, and dried cranberries.
• Make Dressing: Whisk together all ingredients until smooth. Drizzle the dressing, just a little at a time, over the salad and toss to combine. Chill for at least one hour before serving.

Video

Notes

Add-in Ideas:

• Bacon.
• Cheese: cubed cheddar cheese, shredded parmesan or feta.
• Nuts: use your favorite kind, like pecan or walnuts.
• Grapes.

Make Ahead Instructions: The salad tastes best made a few hours or day ahead of time. Toss the apples in a little bit of lemon juice to keep them from browning.

Nutrition

Calories: 275kcal | Carbohydrates: 43g | Protein: 11g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 3mg | Sodium: 156mg | Potassium: 855mg | Fiber: 9g | Sugar: 27g | Vitamin A: 1306IU | Vitamin C: 185mg | Calcium: 165mg | Iron: 2mg

I originally shared this recipe September 2016. Updated March 2021 and September 2023.

A delicious, crisp, iceberg Wedge Salad recipe topped with bacon crumbles, onion, tomatoes and a creamy homemade blue cheese dressing.

You can serve wedge salads as a side with just about any meal, like Braised short Ribs, Penne alla Vodka, or Chicken Piccata.

Whenever I’m ordering a side salad from a restaurant I always scan the menu for a wedge salad; they’re my favorite! Kind of ironic considering they are probably the cheapest, simplest thing on the menu, but, for some reason they seem “fancy” to me and I love seeing how they’re presented (plus, they’re DELICIOUS!).

This is the perfect salad for impressing guests, with little effort.

How to Cut a Wedge Salad:

Iceberg lettuce is used to make wedge salads because the leaves are compact and layered tightly together. For wedge salads, grab a whole head of iceberg lettuce and cut it in half, from the top down to the stem. Cut each halve again, to make 4 quarters of lettuce.

Rinse each quart of lettuce and gently shake off any excess water. Place them on a paper towel lined plate, or in a large bag with a paper towel to catch excess water, and store in the refrigerator for 1-2 weeks. If any outer edges of the lettuce start to brown you can simply cut them off.

How to make a Wedge Salad:

Make the Blue Cheese Dressing: Add all of the blue cheese dressing ingredients to a bowl then stir well to combine. Refrigerate for at least 30 minutes before serving. The dressing can be made up to 1 week in advance.

Cut Lettuce: Cut the iceberg lettuce in half then cut each of the halves again in half or thirds (depending on how big the head of lettuce is) to create “wedges”.

Add Toppings: Place wedges on individual plates then spoon dressing over lettuce. Garnish the iceberg wedge salad with bacon crumbles, chopped tomatoes, onion and blue cheese crumbles on top then season with fresh crushed black pepper, to taste.

Additional Toppings Ideas:

• Avocado
• Cucumber
• Olives
• Beets
• Croutons
• Other cheese varieties: parmesan, mozzarella, feta, gorgonzola, goat cheese.
• Nuts
• Berries
• Creamy Parmesan, Caesar, or Ranch Dressing instead of Blue Cheese Dressing.
• Protein: grilled chicken or steak.

Print

Classic Wedge Salad

A delicious, crisp, iceberg Wedge Salad recipe topped with bacon crumbles, onion, tomatoes and a creamy homemade blue cheese dressing.

Course Appetizer, Salad, Side Dish

Cuisine American

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 8

Calories 123kcal

Author Lauren Allen

Cost 4

Ingredients

For the salad:

• 1 head iceberg lettuce
• 8 slices bacon , cooked, cooled and crumbled
• 1 1/2 cups cherry tomatoes , halved
• 1/2 cup red onion , chopped
• pecans , or walnuts, toasted (optional)

Easy Homemade Blue Cheese Dressing:

• 1 cup sour cream , light
• ½ cup mayonnaise
• 3 Tablespoons buttermilk
• 3 teaspoons red wine vinegar
• ½ teaspoon Worcestershire sauce
• 1/4 teaspoon garlic salt
• 1/2 teaspoon freshly ground black pepper , or to taste
• 4 ounces blue cheese , reserve a few spoonfuls for garnish

US Customary – Metric

Instructions

• Add all of the dressing ingredients to a medium bowl and stir well to combine. Refrigerate for at least 30 minutes, or can be made several days in advance.
• Cut the bacon into pieces and cook the bacon in a skillet until crisp. Remove to a plate lined with paper towels.
• Cut the iceberg lettuce in half. Cut each of the halves again in half or thirds (depending on how big the ice berg lettuce head is), to create "wedges". Place wedges on individual plates. 
• To serve, spoon dressing over lettuce and then sprinkle the bacon crumbles, tomatoes, onion and blue cheese crumbles on top. Season with fresh crushed black pepper, to taste.

Video

Notes

More Toppings Ideas:

• Avocado
• Cucumber
• Olives
• Beets
• Croutons
• Other cheese varieties: parmesan, mozzarella, feta, gorgonzola, goat cheese.
• Nuts: pine nuts, almonds, etc.
• Berries
• Creamy parmesan or Caesar Dressing instead of Blue Cheese Dressing.
• Protein: grilled chicken or steak.

Nutrition

Calories: 123kcal | Carbohydrates: 7g | Protein: 7g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 15mg | Sodium: 402mg | Potassium: 259mg | Fiber: 1g | Sugar: 4g | Vitamin A: 604IU | Vitamin C: 9mg | Calcium: 129mg | Iron: 1mg

I originally shared this recipe May 2017. Updated August 2020 and August 2023.

This roasted Beet Salad recipe is bursting with flavor from fresh beets paired with whipped goat cheese and a homemade balsamic vinaigrette. It’s a simple and impressive salad any guest will love!

Want more salad recipes? Try Bulgur Salad, Orzo Salad, or Pear and Pomegranate Salad!

Why I love this recipe:

• Simple Elegance – The Whipped Goat Cheese really makes this simple beat salad something special, and it only takes a minute to do.
• Easy – Only a few ingredients but each one is the star of the show and worth every minute of prep. It’s an impressive salad even a beginner cook can make!
• Delicious – From the delicious beets to the whipped goat cheese and homemade balsamic vinaigrette, this beet salad with arugula is bursting with flavor and is absolutely incredible!

How to make Beet Salad:

Cook Beets: Place raw beets on individual squares of aluminum then drizzle with olive oil and wrap in foil. Bake for about 50-60min, or until tender when pierced with a fork. Once cool enough to handle, remove the foil and peel the skins off the beets. Once cooled, cut into slices or cubes for the salad.

Whipped Goat Cheese: Add goat cheese, Greek yogurt, garlic, and a crack of salt and pepper to a food processor then whip until smooth and fluffy. Add a little more Greek yogurt, or a splash of milk if it’s too thick.

Balsamic Vinaigrette: Whisk vinaigrette ingredients until well combined.

Assemble: Add a bed of greens to serving bowl then top with beets and nuts. Add small dollops of whipped goat cheese over the top then garnish with chives and drizzle desired amount of dressing over salad and serve the best beet salad!

Make Ahead Instructions:

To Make Ahead: The beets can be cooked and prepped and the dressing can be made up to 2 days in advance. Store separately in the fridge in airtight containers.

Recipe Variations:

• Fruit: Add fresh peeled orange slices or peaches.
• Nuts: Use your favorite kind, or what’s on hand.
• Greens: You can use all mixed greens or arugula, or a combination of both.

Print

Beet Salad with Whipped Goat Cheese

My favorite Beet Salad recipe is bursting with flavor from fresh roasted beets paired with whipped goat cheese and a homemade balsamic vinaigrette. It's a simple but beautiful and impressive salad any guest will love!

Course Appetizer, Salad

Cuisine American

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 6

Calories 427kcal

Author Lauren Allen

Cost 8

Ingredients

Salad:

• 4-5 large beets raw or pre-cooked* (I like to use a variety, like red and golden, to add color)
• 7-8 cups mixed greens lettuce or arugula (or both)
• 1 1/2 cups candied walnuts or pecans
• ¼ cup chives , fresh, chopped

Whipped Goat Cheese:

• 5 oz fresh goat cheese (chevre)
• 2 Tablespoons plain Greek yogurt
• 1 clove garlic
• salt and freshly ground black pepper , a few cracks

Balsamic Vinaigrette:

• ⅓ cup extra virgin olive oil
• 2-3 Tablespoons Balsamic vinegar , or more, to taste
• 2 Tablespoons dijon mustard
• 1 Tablespoon honey or maple syrup , to taste
• 1/4 teaspoon kosher salt , or more, to taste

US Customary – Metric

Instructions

• Cook Beets: Place raw beets on individual squares of aluminum foil. Drizzle them with olive oil and wrap in foil. Bake for about 50-60 minutes, or until tender when pierced with a fork. Once cool enough to handle, remove the foil and peel the skins off the beets. Once cooled, cut into slices or cubes for the salad.
• Whipped Goat Cheese: Add goat cheese, Greek yogurt, garlic, and a crack of salt and pepper to a food processor. Whip until smooth and fluffy. Add a little more Greek yogurt, or a splash of milk if it’s too thick.
• Balsamic Vinaigrette: Whisk vinaigrette ingredients until well combined.
• Assemble: Add a bed of greens to serving bowl. Top with beets and nuts. Add small dollops of whipped goat cheese over the top and garnish with chives. Drizzle desired amount of dressing over salad.

Notes

For Cooked Beets: I often use Love Beets Organic Cooked Beets (from Costco or grocery store).

Variations:

• Fruit: Add fresh peeled orange slices or peaches.
• Nuts: Use your favorite kind, what’s on hand, or omit for nut allergy

Make Ahead Instructions: So many elements of this salad can be made in advance, including cooking the beets, the whipped goat cheese and the vinaigrette. Store seperatly in the fridge for 3-5 days.

Nutrition

Calories: 427kcal | Carbohydrates: 35g | Protein: 11g | Fat: 28g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 11mg | Sodium: 513mg | Potassium: 760mg | Fiber: 8g | Sugar: 26g | Vitamin A: 5156IU | Vitamin C: 12mg | Calcium: 110mg | Iron: 3mg

This Panzanella salad recipe is a fresh and flavorful salad of bread and vegetables. It’s a recipe from Tuscany, a land of great flavors that you will fall in love with.

Check out more Italian recipes like Chicken Cacciatore, Tomato and Basil Bruschetta, and Classic Italian Risotto!

This easy panzanella salad is the result of a perfect mix of simple and organic ingredients. Thanks to the raw onion, it stays nice and crispy, which is the magic of this salad: soft bread and vegetables that crunch!

Why we love this recipe:

• Fresh: The cucumber and vinegar provide a fresh, summery flavor.
• Easy: It doesn’t require any cooking or special skills. Just combine the ingredients, and it’s done!
• Versatile: You can make so many variations from the original recipe.
• Light and Vegan: There are no animal derivatives, suitable for vegetarians and vegans; and we love how light it is!

Choose the Right Ingredients:

• Bread: It should be rustic bread, possibly from the day before. It should be hard and firm. It should also be without salt, according to Tuscan tradition. Coarse bread can also be fine, but in this case, choose whole wheat. Soak it in water with vinegar and break it up with your hands or leave it coarse, depending on your taste.
• Vegetables: Choose fresh, organic, and very ripe tomatoes. Red onions are the best because they taste delicate and are more digestible.
• Basil: Choose the freshest and smallest leaves in the bunch; they will be more delicate and tender.
• White Vinegar: We chose white wine vinegar, but apple vinegar is also suitable.
• Water: Adding water depends on how dry the bread is, so you can increase or decrease it to get the right consistency.
• Extra-Virgin Olive Oil: To make it closer to the Italian version, use extra-virgin olive oil; Bertolli or Lago di Garda is perfect, as are other oils, like Tuscan, with a more intense flavor.

How to make Panzanella Salad:

Make Vinegar Bread: Cut the stale bread into cubes all the same size, about 0.5 inches on each side, and put them in a large bowl. Add vinegar to a glass of water and combine the bread with all the liquid ingredients. Mix it with your hands to soften the bread evenly. 

Prepare Vegetables: Cut the cucumber into tiny slices. Slice the onion and roughly dice the tomatoes.

Serve: Combine all ingredients and sit in the refrigerator for at least 2 hrs before serving so that all the flavors are blended together. Add the basil before serving and season with oil, salt, and freshly ground pepper.

Recipe Variations:

• Onions: If you prefer to soften the flavor of raw onion, you can soak it in water and salt for an hour and a half, changing the brine every 30 minutes. This way, it will be more delicate and digestible.
• Veggies: Use thinly sliced zucchini instead of cucumber, and try adding green or black olives.
• Mint: Replace all the basil with a few mint leaves if you want a fresher taste.
• Spicy: Add tabasco, chili pepper, or dried oregano.
• Cheese: Add some mozzarella or burrata cheese.

Storage Instructions

This easy Panzanella recipe can be stored in the refrigerator for up to 2 days in an airtight container. It is preferable, however, to add the tomatoes at the time of eating to prevent them from turning sour. It cannot be frozen.

Print

Panzanella Salad

Panzanella is a very fresh and flavorful salad of bread and vegetables; it’s a recipe from Tuscany, a land of great flavors that you will fall in love with.

Course Salad

Cuisine Italian

Diet Vegan, Vegetarian

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 4 people

Calories 292kcal

Author Lauren Allen

Ingredients

• 7 oz of coarse bread
• ½ cup water
• 2 tbsp white vinegar
• 1 cucumber , medium-large
• 3 tomatoes , medium, ripe
• ½ red onion
• 10 fresh basil leaves
• 4 tbsp extra virgin olive oil
• salt and freshly ground black pepper

US Customary – Metric

Instructions

• Make the Vinegar Bread: Cut the stale bread into cubes all the same size, about 0.5 inches on each side, and put them in a large bowl. Add vinegar to a glass of water and combine the bread with all the liquid ingredients. 
• Mix it with your hands to soften the bread evenly. 
• Prepare the Vegetables: Cut the cucumber into tiny slices. Slice the onion and roughly dice the tomatoes.
• Combine all ingredients and sit in the refrigerator for at least 2 hrs before serving so that all the flavors are blended together. 
• Add the basil before serving;
• Season with oil, salt, and freshly ground pepper: the panzanella is ready to eat. Enjoy!

Video

Notes

Variations:

• Onions: If you prefer to soften the flavor of raw onion, you can soak it in water and salt for an hour and a half, changing the brine every 30 minutes: this way, it will be more delicate and digestible.
• Veggies: Use thinly sliced zucchini instead of cucumber, and try adding green or black olives.
• Mint: Replace all the basil with a few mint leaves if you want a fresher taste.
• Spicy: Add tabasco, chili pepper, or dried oregano.
• Cheese: Add some mozzarella or burrata cheese.

Storage Instructions: Panzanella can be stored in the refrigerator for up to 2 days in an airtight container. It is preferable, however, to add the tomatoes at the time of eating to prevent them from turning sour. It cannot be frozen.

Nutrition

Calories: 292kcal | Carbohydrates: 30g | Protein: 7g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Sodium: 243mg | Potassium: 414mg | Fiber: 4g | Sugar: 7g | Vitamin A: 876IU | Vitamin C: 16mg | Calcium: 88mg | Iron: 2mg

Find more delicious recipes from Stef and Alex at Stefanias Kitchenette.

This Bulgur Salad recipe has crisp vegetables, feta cheese, and an easy dressing tossed with cooked bulgur. It’s quick, healthy, flavorful, and perfect for any BBQ or lunch meal prep!

Looking for more healthy salad recipes? Try Orzo Salad, Thai Quinoa Salad, or Lentil Salad!

Why I love this recipe:

• Meal Prep – I love to make a big batch of this bulgur wheat salad to eat for lunch during the week, and it’s such an easy and refreshing thing to pack for lunch at the pool or park during the busy summer.
• Healthy – It’s packed with protein, fiber, and crisp vegetables to keep me full and energized.
• Tasty – This is my take on the popular “Jennifer Aniston salad”. It’s truly addicting and I love to bring it to a BBQ, or eat it by the pool. Plus it’s a perfect opportunity to chop up some veggies from your garden and toss them in.

How to make Bulgur Salad:

Cook Bulgur: Combine bulgur and 2 cups boiling water in a medium bowl. Set aside for 30 minutes to an hour, or until water has been absorbed and bulgur is tender (OR cook quinoa according to package instructions).

Make Dressing: Whisk dressing ingredients in a bowl. Once bulgur or quinoa has cooled, pour dressing on top and stir to combine.

Combine: Add chickpeas, cucumber, onion, parsley, mint, dill and pistachios and stir to combine. Top with feta and salt and pepper, to taste.

Serve this mediterranean bulgur salad cold or room temperature. Store leftovers in the fridge and enjoy within 2-3 days.

Make Ahead and Storage Instructions:

To Make Ahead: The whole salad bulgur salad recipe can be made ahead the day before, or you can prep the components. Chop all of the veggies ahead of time, and cook bulgur the day before and keep in an airtight container in the fridge.

To Store: Keep leftovers in the fridge and enjoy within 2-3 days. Makes the perfect meal prep for lunch!

Recipe Variations:

• Additional Veggies: Add cherry tomatoes, chopped bell pepper, fresh arugula, or pickled red onion.
• Tzatziki Sauce: Add a drizzle of tzatziki sauce instead of feta cheese.
• Hummus: To increase protein and fiber, add a scoop of hummus on the side.
• Protein: Add grilled chicken or tofu.

Print

Bulgur Salad

This Bulgur Salad recipe has crisp vegetables, feta cheese, and an easy dressing tossed with cooked bulgur. It's quick, healthy, flavorful, and perfect for any BBQ or lunch meal prep!

Course Appetizer, Main Course, Salad, Side Dish

Cuisine Mediterranean

Prep Time 10 minutes minutes

Cook Bulgur 30 minutes minutes

Total Time 40 minutes minutes

Servings 5 people

Calories 429kcal

Author Lauren Allen

Ingredients

• 1 cup uncooked bulgur , or quinoa
• 1 15-ounce can chickpeas , drained and rinsed
• ½ English cucumber , chopped
• 1/4 cup red onion , diced
• 1/2 cup fresh chopped parsley
• 1/2 cup fresh mint leaves , chopped
• ¼ cup fresh dill , chopped
• 1/3 cup feta cheese crumbles
• 1/3 cup whole shelled pistachios , roasted
• salt and freshly ground black pepper , or flake salt, to taste

Dressing:

• 1/4 cup extra virgin olive oil
• 1 large lemon , zest and juice
• 1/4 teaspoon ground cumin
• 1 clove garlic

US Customary – Metric

Instructions

• Combine bulgur and 2 cups boiling water in a medium bowl. Set aside for 30 minutes to an hour, or until water has been absorbed and bulgur is tender (OR cook quinoa according to package instructions).
• Make dressing by whisking dressing ingredients in a bowl. Once bulgur or quinoa has cooled, pour dressing on top and stir to combine.
• Add chickpeas, cucumber, onion, parsley, mint, dill and pistachios and stir to combine. Top with feta and salt and pepper, to taste.
• Serve cold or room temperature. Store leftovers in the fridge and enjoy within 2-3 days.

Video

Notes

Make Ahead Instructions: The whole salad bulgur salad recipe can be made the day before, or you can prep the components. Chop all of the veggies ahead of time, and cook bulgur the day before and keep in an airtight container in the fridge.

Storage Instructions: Keep leftovers in the fridge and enjoy within 2-3 days. Makes the perfect meal prep for lunch.

Variations:

• • Additional Veggies: Add cherry tomatoes, chopped bell pepper, fresh arugula, or pickled red onion.

• • Tzatziki Sauce: Drizzle on Tzatziki sauce instead of feta cheese.

• • Hummus: To increase protein and fiber, add a scoop of hummus on the side.

• • Protein: Add grilled chicken or tofu.

Nutrition

Calories: 429kcal | Carbohydrates: 52g | Protein: 15g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Cholesterol: 9mg | Sodium: 133mg | Potassium: 611mg | Fiber: 14g | Sugar: 6g | Vitamin A: 1015IU | Vitamin C: 17mg | Calcium: 145mg | Iron: 5mg