Yield: Yields about six cups.
Servings: six to eight.
A hearty grain salad that’s good cool or at room temperature is a perfect addition to a picnic. Be sure to use good-quality olives and rinse them well before you remove the pits, or the salad will be too salty.
Make Ahead Tips
The salad may be made a day ahead and stored in the refrigerator. Taste and adjust the seasoning before serving.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
I have made this several times. It is very good and nice change of pace. I even made the recipe 6 times for a party of 50 (part of a buffet). Very well received.
Loved this recipe, picked chard, parsley and cilantro from the garden. Used Bob's Red Mill bulgur so the cooking time and the appearance of the final dish was a little different from the original recipe. Tastes even better the next day, would definitely recommend and will make again.
I used 1 cup of quinoa instead. I made sure I really rinsed the olives to keep the salt down. This was a huge hit. Healthy & tastes great. Do it the night before as it takes some prep time & also taste better the next day.
Visit the quaint seaside town of Carmel for a coastal episode of Moveable Feast with Fine Cooking. Host Curtis Stone joins chefs Justin Cogley and James Syhabout as they forage…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?