Sunday, October 19, 2008
This is one of my favorite greek salads. It's so easy to make and can be used as an appetizer too. I tried several recipes a long time ago, but this one is definitely the best of all!
Source: The New Moosewood Cookbook, by Mollie Katzen
1 cup dry bulgur wheat
1 1/2 cup boiling water
1 to 1/2 tsp. salt
1/4 cup fresh lemon juice
1/4 cup olive oil
2 medium cloves garlic, crushed
black pepper, to taste
4 scallions, finely minced (whites & greens)
1 packed cup minced parsley
10 to 15 fresh mint leaves, minced (or 1 to 2 Tbsp. dried mint)
2 medium sized ripe tomatoes, diced.
1. Combine bulgur and boiling water in a medium-large bowl. Cover and let stand until the bulgur is tender (20 to 30 minutes, minimum).
2. Add salt, lemon juice, olive oil, garlic, and black pepper, and mix thoroughly. Cover lightly and refrigerate until about 30 minutes before serving.
3. About 30 minutes before serving, stir in remaining ingredients and mix well. Serve cold with warm wedges of lightly toasted pita bread.
*** You can prepare steps 1 and 2 as much as a day or two in advance. The flavors get deeper as it sits around. A food processor does a perfect job of mincing scallions, parsley, and mint into a fine feathery state, which makes the salad much prettier and easier to eat.