Bulgur Wheat Salad with Feta Cheese and Dill Dressing

Name: Bulgur Wheat Salad with Feta Cheese and Dill Dressing
Yield: 4–6 servings
Ingredients: 1 cup fine-grain bulgur wheat; 1 cup cut-up cherry tomatoes; 1 cup thawed frozen peas; 1 medium cucumber, peeled, deseeded, and chopped; 3/4 cup crumbled feta or blue cheese; 1/4 cup minced fresh dill; 1/4 cup extra virgin olive oil; 3–4 tablespoons lemon juice, to taste; Salt and freshly ground black pepper, to taste

From: Hip Kosher

Servings: 4–6 servings

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Ronnie's Notes

This dish is like a cross between tabouleh and Israeli salad, which is a refreshing combination of chopped vegetables, typically tomatoes, cucumbers, and sometimes bell peppers. It’s perfect for a dairy dinner, but you could also eat this for breakfast, adding toasted pita bread, on a hot summer day. Leave out the cheese and it becomes suitable for a meat meal.

Ingredients

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1 cup fine-grain bulgur wheat
1 cup cut-up cherry tomatoes
1 cup thawed frozen peas
1 medium cucumber, peeled, deseeded, and chopped
3/4 cup crumbled feta or blue cheese
1/4 cup minced fresh dill
1/4 cup extra virgin olive oil
3–4 tablespoons lemon juice, to taste
Salt and freshly ground black pepper, to taste

Instructions

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Place the bulgur wheat in a bowl and pour in 1 1/2 cups boiling water.

Stir and let stand for , or until the wheat is tender.

If any liquid remains, strain the wheat to discard the excess.

Place the wheat in a bowl.

By the time it rests for it is cool enough.

RFAdd the tomatoes, peas, cucumber, cheese, and dill and toss ingredients.

Mix the olive oil and lemon juice together and pour over the salad.

Toss to coat ingredients with the dressing.

Season to taste with salt and pepper.

Makes 4–6 servings.

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