This past Sunday, some precious person made Bulgur Salad for our church picnic.
I am sure most people had no idea what it was. No offense to them. I couldn’t have told you what the weird looking salad was three years ago either.
But five days ago when my granola eyes feasted upon that wholesome treat, it left me craving more.
I made sure to place bulgur in my Farm Fresh order basket!
- 2 cups bulgur wheat
- 2 teaspoons coarse salt
- 3 cups boiling water
- 4-6 tablespoons fresh lemon juice (to taste)
- 1/4 cup olive oil
- coarse salt and ground pepper
- 2 tablespoons (or more) minced scallion
- ¾ cup halved seedless grapes (or an apple, cranberries, dried apricots)
- 1 cup crumbled feta cheese
- you could also add peas, green and red peppers, etc.
In a bowl, combine bulgur, salt, and boiling water.
Cover; let stand until bulgur is tender, 30 minutes. When finished, you will discover that the bulgur has soaked up all of your water.
Combine apples and lemon juice together. Add olive oil; season with coarse salt and ground pepper. Combine scallions, crumbled feta, and any other ingredients you have chosen to include. Stir gently into bulgur.
Serves 4-8. (We had it as our main meal last night with some fresh homemade hummus and veggies.)