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