Author Notes
The classic Mediterranean Salad boosted by crunchy cucumber, sweet tomatoes, and briny olives. —Pinch&Swirl
Ingredients
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1 1/2 cups
water
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1 cup
dry bulgur
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3 tablespoons
fresh lemon juice
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1/4 cup
extra-virgin olive oil
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1
garlic clove, minced
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3
scallions, finely chopped
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1/2 cup
minced fresh flat leaf parsley
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12
fresh mint leaves, minced
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1
tomato, coarsely chopped
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1
cucumber, cut into 1/2-inch cubes
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3 ounces
crumbled feta
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12
kalamata olives, pitted and halved
Directions
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Bring water to boil, add dry bulgur to boiling water, stir. Turn heat off, leaving the pan in place; cover and let stand 25 minutes.
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Fluff bulgur with a fork and then allow to cool to room temperature.
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Once the bulgur is cool, add salt, lemon juice, and garlic. Stir to combine; cover tightly and refrigerate for at least 30 minutes or overnight.
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About ½ hour before you plan to serve this salad, remove the bulgur mixture from the fridge and toss with a fork to lighten and separate. Add remaining ingredients and stir gently to combine. Taste for seasoning – add salt and freshly ground black pepper to taste. Serve.
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