For day seven of the 101 salad challenge, I went to an old classic. My mom used to make this salad and as a kid I hated it. With all the chopped up tomatoes and green things like parsley, there just was nothing to like. But like many things in life, I have grown to appreciate it as I get older and hopefully wiser. Bulgur is a great source of whole grains, and it is simple and quick to cook. It has a courser texture than couscous and is chewier, I feel like I am doing my body good when I eat it. If you have never used it, go out and buy a bag, soak and enjoy. Really it’s that simple. You can even use it as an alternative to rice.
Tabouleh or Bulger Salad
- 1/2 cup fine bulgur
- 1 cup boiling-hot water
- 2 tablespoons olive oil
- 2 cups finely chopped fresh flat-leaf parsley
- 1/2 cup finely chopped fresh mint
- 1 pint cherry heirloom tomatoes cut in half, or regular tomatoes cut into 1/4-inch pieces
- 1/2 seedless cucumber, peeled and cut into 1/4-inch pieces
- 2 tablespoons lemon juice
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
Place bulgur in a heatproof bowl. Pour boiling water over, then cover bowl tightly with the lid, if your’s doesn’t have one then plastic wrap will do. Let it stand for 15 minutes. The liquid should be all consumed, however if it isn’t, drain it.
Transfer bulgur to a bowl and toss with remaining ingredients, until combined, serve and enjoy!