From the heart and imagination of Rebecca Woodland, The Blonde Vegetarian.    

Preparation time: 20 minutes       Serves 8

Nutty-tasting bulgur (pre-cooked, dried, cracked wheat) combines with tomatoes, cucumbers and herbs to create this simple, refreshing salad. Dressed with lemon juice and extra virgin olive oil, this version features fresh mint leaves. Feel free to add handfuls of fresh basil, flat-leaf parsley, cilantro, or whatever herbs you like. To make this an entree, add chickpeas. Cooked quinoa may be substituted for bulgur.

1 cup bulgur (fine or coarse)                                                    4 tomatoes, diced OR tiny tomatoes, halved

1 ¼ cup boiling water                                                                 2 medium cucumbers, diced (do not peel)

½ tsp. sea salt                                                                                 1 large bunch mint (leaves only)

¼ cup fresh lemon juice (recommend Meyer lemon)     up to ¼ cup Milanese Gremolata Olive Oil, Lemon Olive Oil, or Greek Olive Oil

  1. Boil water. Pour bulgur into a large glass bowl. Pour 1 ¼ cup boiling water over the bulgur. Add salt. Cover with plastic cling wrap and let sit for 15 minutes or until a liquid is absorbed.
  2. Meanwhile, dice tomatoes into 1/2-inch cubes. Dice cucumber into 1/4-inch cubes. Squeeze lemons for juice. Tear mint leaves.
  3. When bulgur has absorbed the water, add lemon juice. Toss. Add tomatoes, cucumbers, and mint. If using other herbs, add now.
  4. Drizzle extra virgin olive oil over everything. Stir gently. Adjust salt to taste.

*NOTE: Ingredients in bolded italics can be purchased at Island Olive Oil Company.

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