Southeast Dairy Association - overnight greek salad


Overnight Greek and Grain Salad

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


Serving size: 1 cup
Source of recipe: Maureen Callahan, MS, RD


  • 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


  • 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.
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