This Middle Eastern salad recipe is excellent served with greek dishes and makes a great side for lunch. Since bulgur, also known as cracked wheat, is a whole grain, this recipe is packed with fiber. For a vegan tabbouleh, omit the feta.

Recipe adapted from The Gourmet Cookbook 2004.

INGREDIENTS

• 1 cup fine bulgur (also called cracked wheat – available in most health food stores in the bulk section)
• 5 tbsp extra virgin olive oil
• 1 1/2 bunches fresh flat-leaf parsley, chopped
• 1 cup fresh mint, finely chopped
• 1 seedless cucumber (also called english cucumber), cut into 1/4-inch pieces
• 5 tbsp lemon juice (high quality such as Lakewood or Santa Cruz, both available at Whole Foods)
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 4 oz feta, crumbled (omit to make this recipe vegan)
• 2 medium tomatoes, cut into 1/4-inch pieces (omit when you can’t find high quality, locally produced, in season tomatoes)

DIRECTIONS

• Stir together bulgur and 2 tbsp oil in a heat-proof bowl. Pour 2 cups of boiling water over bulgar, stir, then cover bowl tightly with plastic wrap and let stand for 15 minutes.
• Drain bulgur in a sieve, pressing on it to remove excess liquid. Transfer bulgur to a bowl and toss with remaining 3 tbsp oil and remaining ingredients until well combined.