From the heart and imagination of Rebecca Woodland, The Blonde Vegetarian. https://rebeccawoodland.net
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
*NOTE: Ingredients in bolded italics can be purchased at Island Olive Oil Company.
Comments will be approved before showing up.
This recipe is pretty and satisfying enough to entertain with, yet easy enough to whip up on a weeknight. This was one of my favorite childhood dishes with the creamy delicious cheese sauce enveloping the shells, topped with a flavorful zesty tomato sauce. Serve alongside a simple garden salad with a classic Extra Virgin Olive Oil & Balsamic dressing.
Sign up for our newsletter to receive the freshest news!