Mediterranean cuisine makes frequent appearances in the Me and My Roommate kitchen. While we seem to be drawn to the bold and fresh flavors from that part of the world year round, my favorite time to enjoy them is during the warmer months. Chock full of veggies and fresh herbs, and lightly and simply dressed, nothing says summer to me like a cool and refreshing tabbouleh salad. Serve it with grilled meat on a stick, warm pita, and tangy tzatziki sauce, and you have yourself and ideal weeknight summertime dinner. You can make this year round, but, as with so many things, it’s really best when the ingredients are at peak season: the juiciest tomatoes, crunchy cukes, and deep green parsley bulging from its pot on your back deck.
This salad was a wonderful accompaniment to that awesome grilled lamb that we made for Easter dinner, and I look forward to making it many more times this season.
Source: Inspired by Eats Well with Others
2 cups water
1 cup bulgur
1/2 cup parsley, chopped
1/4 cup mint, chopped
1/4 cup scallions, chopped
1 pint grape tomatoes, washed and halved
1 cup cucumber, peeled and chopped
1/4 cup feta cheese, crumbled
2 Tablespoons olive oil
1 Tablespoon lemon juice
1/2 teaspoon dijon mustard
salt and pepper to taste
Bring the water to a boil in a saucepan. Stir in the bulgur, cover the pot, and turn off heat. Let the bulgar sit for 20 minutes.
Meanwhile, in a separate bowl, stir together the olive oil, lemon juice, and mustard. Season to taste with salt and pepper.
Add the dressing to the warm bulgar and toss to combine. At this point I like to chill the bulgar in the fridge for a little bit (maybe thirty minutes or so.) It’s not necessary, but I prefer to put the salad together cooled.
To compile the salad, toss the dressed bulgur with the parsley, mint, scallions, tomatoes, cucumber, and feta. Serve chilled or at room temperature.