Bulgur Salad with Cherry Tomatoes, Cucumber and Spinach

A fresh summer salad featuring nutty, chewy bulgur with cherry tomatoes, cucumber and spinach.

1 cup of dry bulgur – cooked as per package instructions.
1 bouillon cube
4 cups baby spinach – about half a 6 oz bag – roughly chopped
1½ cups cherry tomates – sliced in half or quarters depending on size
1 cucumber – peeled, seeded and diced
2 tbs red onion – minced
2 oz feta – diced
½ cups or 1 large handful of walnut pieces
4 tbs olive oil
2 tbs red wine vinegar
1 clove of garlic put through a press
8 twists of black pepper from a pepper mill

View the full recipe at Green Valley Kitchen →