1 cup bulgur wheat (I use Bob’s Red Mill Red Bulgur)
2 large bunches Italian parsley
1 small bunch fresh mint
1 small cucumber (I prefer English cucumbers)
1 cup cherry or grape tomatoes
1 tsp. kosher salt
2 scallions, white part only
1/2 cup crumbled feta cheese (I use Trader Joe’s Greek Feta in Brine)
1/4 to 1/3 cup freshly squeezed lemon juice (I prefer more lemon juice to olive oil)
1/4 cup extra virgin olive oil (I use California Olive Ranch)
1/2 tsp. Dijon mustard (I use Grey Poupon)
1. Combine bulgur and 2 cups boiling water and soak for about 1 hour. There should not be any liquid left in the bowl after soaking.
2. Remove the parsley leaves from the stems, wash, dry thoroughly, and finely chop. Repeat with the mint.
3. Peel the cucumber, slice in half lengthwise, remove the seeds, slice the cucumber in 1/2 inch long slices and dice. Put in a colander, sprinkle with 1/2 tsp. salt, toss, and allow to drain for 15-30 minutes. Pat dry with paper towels.
4. Quarter the cherry tomatoes, put in a colander, sprinkle with 1/2 tsp. salt, toss, and allow to drain for 15-30 minutes. Pat dry with
5. Thinly slice the scallions.
6. In a large bowl, gently toss the bulgur with the vegetables.
7. Whisk the dressing ingredients until well blended. (The touch of dijon mustard helps to emulsify the dressing.)
8. Add the dressing and the crumbled feta cheese to the salad and toss well.
Refrigerate for 1-2 hours to allow the flavors to meld. Enjoy!