Cookbook author Diane Brown recommends this salad as the centerpiece of a vegetarian, Greek-themed dinner. It offers the nutrition of bulghar with the salty flavor of feta, crunch of pine nuts and the bold flavor of mint.
Course Main Course
Dish Type Salad, Side Dish
Cooking Style Easy, Vegetarian
Diet and Health Healthy
Prep Time 5mins
Cook Time 35mins
Total Time 40mins
Author Diane Brown
½cupmedium grain bulgur
3Roma tomatoesseeded and diced
¼cupgreen onions choppedwhite and some of the green, about 2 green onions
¼cuploosely packedroughly chopped mint leaves
½cupcrumbled feta cheese
2tbsptoasted pine nuts
For the dressing:
1/4cupfreshly squeezed lemon juice
Pinch kosher salt
1tbspextra-virgin olive oil
Bring water to a boil, pour in bulgur, stir, cover, and turn off heat. Let stand 20 to 25 minutes or until most of the liquid is absorbed and bulgur is fluffy and tender. Pour off any remaining liquid.
Prepare dressing: in a small non-reactive bowl, whisk together lemon juice, garlic, salt and oil. Taste and adjust seasonings. In a large salad bowl, toss together tomatoes, green onions and mint. Add bulgur.
Pour dressing over salad, toss to combine. Top with feta and pine nuts. Serve.
Arrange all three salads on a platter and serve with pita bread.