Ingredients (serves 4)
- 1 cup bulgur wheat
- water
- 1 tomato
- 1/2 European / English cucumber
- small bunch fresh mint leaves AND/OR fresh parsley leaves
- 4-6 oz. feta cheese, block or crumbled
- lemon juice
- olive oil
- salad greens, if desired
- Cook bulgur wheat according to package directions. (Mine was 1 cup dry bulgur to 2 cups cold water.)
- Once bulgur is cooked, place saucepan in fridge and let cool for 10-15 minutes.
- While bulgur is cooling, chop tomato, cucumber, mint/parsley, and feta into small pieces.
- Scoop bulgur, tomato, cucumber, and mint/parsley into a large bowl, stir well, and refrigerate for another 10-15 minutes.
- Remove from fridge. Add feta and stir well.
- Add a drizzle of olive oil. Add lemon juice to taste. Stir well and serve immediately as main dish, or atop salad greens.
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