MEDITERRANEAN BULGUR SALAD

Bulgur is mostly found in that ubiquitous salad, tabbouleh, which often languishes at local deli counters, with no takers. Tabbouleh is a Lebanese dish with lots of chopped parsley, cooked bulgur, and a dressing. The deli version can be pretty lackluster, but this salad takes the flavors of the Mediterranean and transforms that sad deli salad into a sunny, lemon-flavored one. It’s a terrific side dish for a barbecue or picnic. The salad should be served at room temperature. If you need to make it ahead of time, dress it right before serving.

SERVES: 6

INGREDIENTS:

• 1 Recipe Basic Bulgur
• 4 Scallions (White And Tender Green Parts) – Finely Chopped
• 3 Celery Stalks – Finely Chopped
• 1/2 Cup Kalamata Olives – Pitted And Finely Chopped
• 1 Cup Cherry Tomatoes – Quartered
• 1 1/2 Cups Crumbled Feta Cheese
• 1/4 Cup Finely Chopped Fresh Flat-Leaf Parsley
• 1 Tablespoon Finely Chopped Fresh Mint
• 1/4 Cup Extra-Virgin Olive Oil
• 1/4 Cup Fresh Lemon Juice
• Grated Zest Of 1 Lemon
• 1 Teaspoon Salt
• 1/2 Teaspoon Freshly Ground Black Pepper
• 2 Garlic Cloves – Minced

INSTRUCTIONS:

1. In a large salad bowl, combine the bulgur, scallions, celery, olives, tomatoes, feta, parsley, and mint.
2. In a small bowl, whisk together the oil, lemon juice and zest, salt, pepper, and garlic until blended.
3. Pour the dressing over the salad and toss to coat the ingredients.
4. Serve the salad at room temperature