Meatless Friday: Summer Bulgur Salad

Barbara Stein's Summer Bulgur Salad is a healthy meal in itself or a great accompaniment to grilled fish or shrimp. Try it for your next Meatless Friday dinner!

This is the kind of food that I could eat all summer long, every single day. Simple food, simple and healthy ingredients. I love bulgur, and it's high in fiber and low in fat. It cooks quickly and adds a nutty flavor and great texture to this sunny salad -- bright with lemon, parsley and mint, tomato and cucumber. I could make a meal out of this salad, but for dinner it goes great with grilled fish or shrimp; just keep your fish simple because this salad packs a lot of flavor. Sliced watermelon makes a great simple side or dessert.

Summer Bulgur Salad

2 cups bulgur, cooked according to directions
zest of one lemon
juice of one lemon or 1/4 cup
1/4 cup olive oil
2 cloves garlic, minced
1/4 cup chopped fresh parsley

1/4 cup chopped fresh mint leaves
1/2 cup sliced green onions
4 diced Roma tomatoes (or your garden tomatoes -- whatever variety)
1 cup peeled and chopped cucumbers ( more or less to taste -- I probably used 1/2 English cucumber and didn't measure)
salt and fresh ground black pepper to taste.

Cook bulgur according to package directions. When done cooking, dump in a large bowl.

While the bulgur cooks, mix lemon juice, minced garlic, and olive oil.

Add dressing to cooked bulgur and zest lemon directly into bulgur.

When bulgur has cooled somewhat -- almost to room temp., add parsley, mint, onions, tomatoes and cucumber. Season to taste with salt and fresh ground black pepper and serve at room temp.