Bulger a vehicle for summer garden fare
This is a Mediterranean twist on a classic Middle Eastern bulgur wheat salad, with very approachable flavours. It can be served as a side dish or a main course, and even as part of a creative appetizer or meze spread.
It’s also a great portable dish, perfect for bringing to a potluck or serving outside for a summer get-together.
In this recipe, the bulgur “cooks” by soaking in liquid, absorbing fresh lemon juice along with the water. That really brightens up the earthy flavour (know going in that you need two hours to get the bulgur soft).
It’s a great dish to keep in the front of your mind during the summer months, when ripe tomatoes, cucumbers and fat bunches of herbs are readily available. This recipe is adapted from my second cookbook, Dinner Solved! Makes: Six to eight servings as a side dish Start to finish: 2 1/2 hours (2 hours unattended) 1 1/2 cups bulgur wheat 1 3/4 cups hot water • juice and finely grated zest of 2 lemons 1/3 cup extra-virgin olive oil 1/2 cup finely chopped onion 1 clove garlic, finely minced 3 Tbsp minced fresh parsley leaves 3 Tbsp minced fresh mint leaves 1 tsp kosher or coarse salt 1/2 tsp freshly ground black pepper, to taste 1 seedless cucumber, diced (peeled or not, your choice) 1 pint cherry or grape tomatoes, halved 3/4 cup crumbled feta 1/3 cup slivered Kalamata olives 2 Tbsp minced fresh oregano Pour the bulgur into a large bowl and add the hot water and lemon juice. Stir and cover. Let sit at room temperature for two hours, until the bulgur has absorbed all of the liquid, or place it in the fridge for at least four hours.
Add the lemon zest, olive oil, onion, garlic, parsley, mint, and salt and pepper to the bulgur and combine well. Stir in the cucumber and tomatoes. Add the feta, olives and oregano, and toss gently to combine. Nutritional information: 336 calories; 179 calories from fat; 20 g fat; 17 mg cholesterol; 358 mg sodium; 34 g carbohydrate; 6 g fibre; 4 g sugar; 8 g protein.