Sunday, September 16, 2012

Bulgur Wheat Salad with Tomatoes and Mint

Want something new? Try adding fresh mint in your cooking. But be careful - too much mint can ruin the dish. Mint is traditionally used to make mojitos and goes well with lamb. I have seen people use mint in feta-watermelon salad and with fresh peas. I personally been adding it to a salad I make with bulgur. Mint gives it some refreshing flavor.


2 cups of cooked bulgur
20 cherry tomatoes or 2 large ones
1 green bell pepper
2 sprigs of fresh mint
6 sprigs of fresh parsley
Juice of 1/2 of a lemon
2 tablespoons of Olive Oil


1. To cook bulgur in a large bowl combine 1 cup of dry bulgur wheat with 1.5 cups of boiling water, cover with a lid or plate and let it sit for 40 minutes until bulgur is cooked. You yield a little over 2.5 cups of bulgur from 1 dry cup.

2. Chop tomatoes, pepper, mint leaves and parsley. Add bulgur, olive oil, lemon juice and mix. Salt to taste.

3. Serve as a side dish or by itself. I eat it for lunches. It keeps well in a fridge for few days.

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