Saturday, April 16, 2011

Bulgur Greek Salad

This recipe is easy to prepare with ingredients I usually have on hand. Bulgur is a wonderfuly nutritious grain that happens to be delicious as well. The leftover salad makes an excellent light lunch.

Bulgur Greek Salad
recipe adapted from Taste of Home

1 ½ cups bulgur
3 cups boiling water
¼ cup plus 3 tablespoons lemon juice, divided
1 teaspoon salt, divided
1 ¼ cups chopped cucumber
1 cup grape tomatoes, halved
¼ cup minced fresh parsley
¼ cup sliced green onions
3 tablespoons minced fresh basil
3 tablespoons olive oil
½ teaspoon dried oregano
¼ teaspoon pepper
1/8 teaspoon cayenne pepper
½ cup crumbled feta cheese

Place bulgur in a small bowl. Stir in the water, ¼ cup lemon juice and ½ teaspoon salt. Cover and let stand for 30 minutes or until most of the liquid is absorbed. Drain well and set aside to cool.

In a large bowl, combine the cucumber, tomatoes, parsley, green onion and basil. Stir in bulgur.

In a small bowl, whisk the oil, oregano, pepper, cayenne and remaining 3 tablespoons lemon juice and ½ teaspoon salt. Pour over bulgur mixture; toss to coat. Sprinkle with cheese. 

Yield: 12 servings