Greek Bulgur Salad
For a heartier salad mix 1 cup crumbled feta cheese into the bulgur and serve with warm toasted pita bread.
- 3 cups water
- 1 cup bulgur
- 2 Tbs. fresh lemon juice
- 1 Tbs. olive oil
- 1 small garlic clove, minced
- 1/2 tsp. salt
- 1/8 tsp. freshly ground pepper
- 3/4 cup chopped fresh mint
- 2 cups cherry tomatoes, halved
- 1 small cucumber, peeled, seeded and cut into 1/2-inch cubes
- 4 large romaine lettuce leaves
Prepare the bulgur
In a saucepan over high heat, bring the water to a boil. Put the bulgur in a bowl, pour in the boiling water and set aside until the bulgur is soft, about 20 minutes.
Drain the bulgur in a fine-mesh sieve, then return it to the bowl. Add the lemon juice, olive oil, garlic, salt and pepper and stir well. Stir in the mint, tomatoes and cucumber.
Assemble the salad
Line a serving platter with the lettuce leaves or divide among 4 salad plates. Mound the bulgur salad on top of the lettuce and serve immediately. Serves 4.
Adapted from Williams-Sonoma Food Made Fast Series, Vegetarian, by Dana Jacobi (Oxmoor House, 2007).