Thursday, August 6, 2009


This greek salad has always been a summer staple for me. I crave it (as well as BRUSCHETTA) when tomatoes are around, and especially when its too hot to really cook and heat up the kitchen. Cucumbers are traditional, but this time a tried a fresh from the garden zucchini in it to great effect. Great leftover as flavors have time to meld – make it a few hours before dinner if you can. Morgan likes it a lot, Audrey, not so much. I think you can find bulgur wheat at most stores now, and Whole Foods has it in bulk. You can also sub Israeli or regular couscous or other small grains.

¾ cup bulgur wheat
2 cups chopped flat leaf parsley
1 pint grape tomatoes, halved
1 small (as fresh as possible) zucchini, grated
2 – 4 green onions, white and light green parts, minced
1 – 4 cloves garlic, minced
1/2 cup fresh mint, chopped
3 tablespoons olive oil
zest and juice of one medium lemon
salt & pepper

Pour 1 ½ cups boiling water over bulgur with ¼ teaspoon salt in a medium bowl. Cover and let stand until tender, 20 – 30 minutes. If there’s still a lot of water, drain in a sieve, press out excess water.

Meanwhile, toss together remaining ingredients. Add drained bulgur to this mixture and fold together. Add salt and pepper to taste.

Serve on its own as a salad, as an accompaniment to HUMMUS and warm pita bread or HOMEMADE PITA CHIPS. This is also good with a bit of feta added, or diced grilled chicken or even avocado.

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