Greek Salad with Bulgur & Fresh Mozz

I ripped this recipe out of Real Simple, thinking the combination of flavors would make for the perfect light, healthy summer salad. And I was right—I’ve since made it four times in the last month. The best part is it feels like a substantial meal, and you only need to turn on the stove for a few minutes.  

I used a spinach/arugula mix in this once when the local store was out of watercress, and it was just as good.  

1 cup Whole Grain Bulgur
1 bunch Watercress, thick stems removed
1 15 oz can Cannelini Beans
1 large English Cucumbers, chopped in ½ inch pieces
½ cup Green Olives, pitted (I prefer Castelvetrano)
¼ small Red Onion, very thiny sliced
¼ Flat Leaf Parsley, chopped
¼ cup Olive Oil
¼ cup fresh Lemon Juice
Salt & Pepper to taste
1/2 lb Fresh Mozzerella, cut/torn into ½ inch chunks

 
Cook the bulgur according to package directions. Once cooked and cooled, put it in a large bowl and add watercress, beans, cucumbers, olive, onion, olive oil, lemon juice, and salt and pepper.

Mix well and top with mozzarella.