Greek Bulgur Salad
This refreshing bulgur salad is a delightful combination of fluffy bulgur wheat, juicy cherry tomatoes, crisp cucumber, and fragrant mint, all tossed in a light lemony dressing. Served on a bed of fresh romaine lettuce leaves, this salad is a perfect balance of flavors and textures, making it a satisfying and healthy meal option. Give this recipe a try for a delightful burst of freshness in every bite.
— Constant Cookbook
Ingredients
- 3 cups water
- 1 cup bulgur
- 2 Tbs. fresh lemon juice
- 1 Tbs. olive oil
- 1 small garlic clove, minced
- 1/2 tsp. salt
- 1/8 tsp. freshly ground pepper
- 3/4 cup chopped fresh mint
- 2 cups cherry tomatoes, halved
- 1 small cucumber, peeled, seeded and cut into 1/2-inch cubes
- 4 large romaine lettuce leaves
Instructions
- <b>Prepare the bulgur</b>
- In a saucepan over high heat, bring the water to a boil. Put the bulgur in a bowl, pour in the boiling water and set aside until the bulgur is soft, about 20 minutes.
- Drain the bulgur in a fine-mesh sieve, then return it to the bowl. Add the lemon juice, olive oil, garlic, salt and pepper and stir well. Stir in the mint, tomatoes and cucumber.
- <br style="font-weight: bold;"> <b> Assemble the salad</b>
- Line a serving platter with the lettuce leaves or divide among 4 salad plates. Mound the bulgur salad on top of the lettuce and serve immediately. Serves 4.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>Vegetarian,</i> by Dana Jacobi (Oxmoor House, 2007).
Yield
Serves 4.
Comments
No comments found.