Before I tell you about that tasty salad you see there, I just want to explain one quick thing... I was looking back on my last few recipe postings and I realize that they are all quite healthy. I can promise you that all of my recipes won't be healthy! I let loose on weekends for sure. This past weekend, I downed a large piece of key lime pie like nobody's business! But during the week, I get serious, which is where this salad comes in.
I was cleaning out my pantry over the weekend and I found a bag of bulgar wheat way in the back. I remember seeing Ina Garten make tabbouleh on one of her shows a while back and I have wanted to make it since then, but never got around to it. The bulgar wheat way back in the pantry reminded me of that and it was perfect timing. I made this on Sunday night for week. It not only tastes both refreshing and good, but is the perfect side for a cookout, easy to make and it only gets better as it sits!
Here is what you need and what to do:
1 cup bulgar wheat
2 cups cold water
1 teaspoon kosher salt, divided
1 cup diced English cucumber
1 pint cherry tomatoes, halved
1 cup chopped fresh mint
1 cup chopped flat leaf parsley
1 cup minced scallions
Juice of 2 lemons
1/4 cup good olive oil
1/2 teaspoon pepper
1// Place the bulgar wheat, cold water and 1/2 teaspoon salt in a medium sauce pan. Cover and bring to a boil. Once it comes to a boil, reduce the heat to simmer. Simmer for about 12 minutes or until all of the water has dissolved. Once it is cooked, fluff it with a fork and put it in a large bowl to cool.
2// While the bulgar wheat is cooking, whisk the lemon juice, olive oil and 1/2 teaspoon salt and pepper in a small bowl. Pour the dressing over the warm bulgar wheat. Fluff again with the fork and set aside.
3// Chop the vegetables and add to the cooled bulgar wheat. Add the feta cheese and gently toss the salad. Taste for seasonings and add more salt or pepper if desired.
Images by me