Thursday, July 22, 2010

Toasted Bulgur, Tomato, and Feta Salad with Three Herbs and Toasted Pine Nuts

A twist on tabbouleh. Serve with grilled lamb and Warm Green Bean Salad or Fattoush.

  • 1 cup bulgur
  • 1/3 cup + 1 tablespoon olive oil
  • 1 teaspoon coarse salt
  • 1/4 cup fresh lemon juice
  • 1 garlic clove, grated
  • 1 cup loosely packed fresh mint leaves
  • 1 cup chopped loosely packed Italian parsley, including tender stems
  • 2 firm ripe tomatoes, cored and cut into ½ inch cubes (about 2 cups)
  • 1 cup cubed (1/2 inch) cucumber
  • 1 cup diced red onion
  • 4 ounces (about 1 cup) crumbled feta cheese
  • Toasted pine nuts

1. Preheat the oven to 350. Spread the bulgur in a 13x9 inch baking pan and bake until lightly toasted, stirring once, 10 minutes. Transfer to a bowl. Add 1½ cups boiling water, 1 tablespoon oil and ½ teaspoon salt and stir to blend. Let stand, covered tightly, until all the water is absorbed, about 20 minutes.

2. Dressing: In a large bowl whisk 1/3 cup oil, the lemon juice, garlic and ½ teaspoon salt until blended.

3. Finely chop the mint and parsley. Combine the bulgur, dressing, herbs, tomatoes, cucumber and onion and toss to blend. Spoon into a deep platter and garnish with feta and toasted pine nuts. Serve at room temperature.

Makes 4 servings

Adapted from Marie Simmons, Fresh & Fast Vegetarian

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