Southeast Dairy Association - overnight greek salad

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.
Prep Time: 30 minutes
Total Time: 30 minutes
Servings: 6


  • 1 12 cups medium grain bulgur wheat
  • 1 12 cups chopped assorted bell pepper (red, yellow, orange)
  • 13 cup finely chopped red onion
  • 1 cup tomato juice
  • 1 cup water
  • 13 cup extra-virgin olive oil
  • 13 cup freshly squeezed lemon juice
  • 2 teaspoons dried oregano
  • 12 teaspoon salt
  • 14 teaspoon freshly ground black pepper
  • 1 12 cups chopped cucumber
  • 6 ounces crumbled feta cheese
  • 14 cup pitted Kalamata olives, chopped
  • 12 chopped fresh parsley


  1. Combine first 10 ingredients (bulgur through black pepper) in a large bowl. Cover and refrigerate for at least 4 hours or overnight.
  2. 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.


Serving size: 1 cup

Source of recipe: Maureen Callahan, MS, RD

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