This salad is sort of a cross between the Middle Eastern tabbouleh and a typical "Greek" salad with feta and olives. It makes a great side dish for grilled shrimp or salmon. For a light main dish for two, double the ingredients.
Yield: 2 servings
Ingredients:
- 3 tablespoons bulgur wheat
- 1/3 cup chopped parsley
- 2 tablespoons chopped mint
- 2 small tomatoes (Campari are my favorite), seeded and diced
- 2-3 inch length of cucumber, diced (peeled if using waxed cucumber)
- 2 tablespoons diced red onion
- 8–10 pitted Kalamata olives, quartered
- 2 ounces feta cheese, crumbled
- 2 tablespoons lemon juice
- 4 tablespoons good quality olive oil
- Kosher salt and pepper to taste
Preparation:
1. Place the bulgur wheat in a small sauce pan and cover by at least an inch with water. Add 1/4 teaspoon kosher salt. Bring the water to a simmer and cover the pan. Reduce the heat and simmer for 5-10 minutes. Drain and let cool.
2. Place the bulgur in a medium sized bowl and add the remaining ingredients. Toss gently to combine. Taste and adjust seasoning - the cheese and olives are usually quite salty, so you may not need any additional salt, but a grinding of black pepper is nice if you like it. You may also want to add more lemon juice or oil, depending on how heavily dressed you like your salad.
