From greeklishfoodie


  • 1 cup of bulgur
  • 2 cups of vegetable stock (you can use water)
  • 200g cherry tomatoes, halved
  • 1 red pepper, bite sized pieces
  • 3 spring onions, chopped
  • 250g grilled Mastelo® cheese
  • 1/2 bunch of fresh parsley, chopped
  • salt and pepper to taste


For the vinaigrette:

  • 3-4tbsp of extra virgin olive oil
  • 2tbsp of balsamic vinegar
  • salt and pepper to taste



  1. We boiled the vegetable stock on a medium pan and added the bulgur.
  2. Once it began boiling, we removed the pan from the heat and let the bulgur absorb the stock for 15-20 minutes.
  3. Once the bulgur is cooled enough, add it in a bowl, mixing in the vegetables, cheese, herbs and the vinaigrette.