Sunday, March 15, 2009

Mediterranean Grain Salad

If you have had Tabbouleh, this is a very similar salad. I like the salad because not only is it delicious, it is also filling and healthy. Bulgar wheat is a great source of fiber and it is also high in iron and protein. [Note: You can often find Bulgar wheat alongside rice in many supermarkets, but if not, check out a health food store. This is where I found mine.]


1/3 C medium-grin bulgur
Coarse salt and ground pepper
1 C grape tomatoes, halved
1/2 C fresh parsley, chopped
1/2 small shallot, minced (if you don't have one, some red or green onion will do)
1 Tbsp red wine vinegar
2 tsp olive oil
1 ounce fresh goat cheese, crumbled (I had to go to Trader Joe's for this but maybe your grocery store carries goat cheese)

[Note: Cucumbers and a little lemon juice is also delicious in this salad.]

1. In a heatproof bowl, mix bulgur with 1/4 tsp salt and 1 C boiling water. Cover and let stand until tender but slightly chewy, about 30 minutes.

Drain bulgur in a fine-mesh sieve, pressing to remove liquid; return to bowl. Add tomatoes, parsley, shallot, vinegar, and oil. Season with salt and pepper and toss. Top with cheese.

[Recipe compliments of Martha Stewart's Everyday Food Magazine]

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