meatless friday redesign


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.

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Meatless Friday: Summer Bulgur Salad by Barbara Stein for Photo copyright 2016 Barbara Stein. All rights reserved.

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.

You can find all our Meatless Friday featured recipes here.

Copyright 2016 Barbara Stein