Warm bulgur wheat salad with mastiha-scented vegetables

    2 hours 30 min

    Olive oil infused with mastiha gives this healthy vegan salad an unexpected twist. Enjoy as a light main, or as a side to meat or fish.


    North Aegean, Greece
    4 people made this

    Serves: 4 

    • 200g bulgur wheat
    • 500ml water
    • 2 tablespoons extra-virgin olive oil
    • 1/2 small courgette, finely diced
    • 1/2 small carrot, finely diced
    • 1 tablespoon finely diced green pepper
    • 1 tablespoon finely diced yellow pepper
    • 2 mushrooms, finely diced
    • 200ml water or vegetable stock
    • 1/2 tomato, finely diced
    • 1 tablespoon mastiha-infused olive oil
    • salt and pepper to taste
    • extra-virgin olive oil, to serve
    • chopped fresh parsley, to serve

    Prep:15min  ›  Cook:15min  ›  Extra time:2hr soaking  ›  Ready in:2hr30min 

    1. Soak the bulgur in cold water for about 2 hours, until the water is absorbed and the bulgur soft and fluffy.
    2. Sauté the courgette, carrot, peppers and mushrooms in the olive oil for about 2 minutes. Add the tomatoes, water or stock, and season with salt and pepper. Allow to simmer and reduce slightly.
    3. As soon as the liquid has reduced, add the Chios Mastiha oil and the bulgur. Stir well. Serve warm, drizzled with a little olive oil and sprinkled with finely chopped fresh parsley.

    See it on my blog

    Learn more about Chios Mastiha

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