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2 cups boiling water
2 cups bulgur
1/3 cup olive oil
3 tablespoons red wine vinegar
Juice from 1 lemon
Salt and pepper
1 cup sliced scallions
1/4 cup finely diced red onion
2 cups diced English cucumber, or peeled, seeded and diced cucumbers
2 cups seeded and diced tomatoes
1 cup chopped Italian parsley
10 to 12 fresh mint leaves, chopped finely

In a saucepan, boil water. Add bulgur. Stir. Cover pan and turn off heat. Let stand 10 minutes, then fluff grains with a fork. Let cool a bit. In a big bowl whisk together vinegar, lemon juice, oil and salt and pepper. Add bulgur and the rest of the ingredients. Mix thoroughly. Chill in the refrigerator at least a few hours. Stir again just before serving.

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