Cypriot Grain Salad – Ottolenghi Style

A fresh and flavorful Mediterranean salad made with nutty grains, crisp vegetables, fresh herbs, olives, and a zesty lemon-olive oil dressing. Perfect as a light lunch, side dish, or part of a mezze spread.

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Prep Time 20

Cook Time 25

Total Time 1 35

Servings: 4 servings

Course: Salad, Side Dish

Cuisine: Mediterranean

Calories: 350

Ingredients Equipment Method Notes

Ingredients

Grains:
1 cup bulgur wheat or freekeh
2 cups water or vegetable stock
Pinch of salt
Salad:
1 cup cherry tomatoes halved
1 cucumber diced
1 small red onion finely chopped
1 bell pepper diced
½ cup kalamata olives halved
¼ cup fresh parsley chopped
2 tbsp fresh mint chopped
2 tbsp fresh dill chopped
2 tbsp feta cheese crumbled (optional)
Dressing:
¼ cup extra-virgin olive oil
Juice of 1 lemon
1 tsp Dijon mustard
1 garlic clove minced
Salt and pepper to taste

Equipment

Saucepan
Fine-mesh sieve
Large mixing bowl
Chef’s knife
Cutting board
Measuring cups and spoons
Whisk or fork

Method

Cook grains: Rinse grains, then boil in water/stock with salt until tender. Drain and let cool.
Prep vegetables & herbs: Chop tomatoes, cucumber, onion, bell pepper, parsley, mint, and dill.
Make dressing: Whisk olive oil, lemon juice, mustard, garlic, salt, and pepper together.
Assemble salad: Combine grains, veggies, olives, and herbs in a bowl. Pour dressing over and toss gently.
Finish: Sprinkle feta on top if using. Serve at room temperature or chilled.

Notes

Any nutty grain like quinoa, farro, or freekeh works.
Can be made a few hours ahead; flavors improve with time.
Vegan option: omit feta or use plant-based cheese.
Add toasted nuts for extra crunch.