Tabbouli-esque Salad

This recipe is from Angie Hinz via a recipe exchange we had. I haven't made it yet, but it looks wonderful! I will give my tasty comment after I try it.

Tabbouli-esque Salad

Ingredients:
1 ½ cups bulgur wheat
½ cucumber, peeled, seeded and finely diced
2 scallions
1 ½ cups finely chopped parsley
1 ½ Ts finely chopped mint
¾ cup feta cheese

For the dressing:
¼ cup fresh lemon juice
¼ cup olive oil
½ ts salt


1. Place bulgur in medium size bowl. Pour enough boiling water to cover bulger and have ~1/2 inch of water over the top. Seal bowl (either with lid or cover with a plate) and let sit for 30 minutes. If, at 30’, all of the water has not been absorbed, remove with a spoon or pour whole mass into clean kitchen towel and wring out excess water.
2. While bulgur is soaking, cut vegetables. I use a mini-food processor for the parsley and mint but I used to make this without one so it isn’t necessary. I don’t really measure the parsley/mint mixture, I just eyeball the color in the salad and the fragrance of the mint. I also frequently use more than ½ of a cucumber depending on the size.
3. Add all vegetables and cheese to the bulgur.
4. Whisk together the lemon juice, oil and salt. Pour over tabbouli and toss to coat—adding a bit more oil if necessary to keep it moist. I think it tastes best freshly made so I try to make it right before I’m going to eat it and avoid refrigeration. That being said, leftovers are GREAT!

Enjoy!