- 1/4 c. + bulgur wheat
- 3 tbsp olive oil
- 5 campari tomatoes, chopped (or 2 medium, or 1/2-3/4 c. chopped)
- 2 c. chopped fresh parsley
- 1/4 c. chopped fresh mint
- 1/2 of an english cucumber, chopped*
- juice of 1 lemon
- freshly cracked sea salt & pepper to taste
boil one cup water. place bulgur wheat and 1 tbsp olive oil in heat safe bowl. pour boiling water over and cover. let stand 15 minutes and strain.
combine with all remaining ingredients and serve. the recipe called for about double the amount of mint that i used and also didn’t use much olive oil. i thought the mint was a little strong, so i cut that back, and used more olive oil just for more liquid, really.
lasts very well overnight, maybe even a couple days. it only lasted two days here.
*the original recipe (adapted from epicurious.com) calls for the cucumber to be seeded and peeled. i find this unnecessary when using english cucumbers because the skin is not as thick and waxy as a regular cucumber. plus, i think there are extra nutrients in the peel and seeds, so i always leave em on. it’s up to you!
see my entire post and recipe grouping here. (hummus, tabbouleh, tzatziki, steak pitas and pita chips.)
