Love this salad. Hardly any cooking involved, full of healthy ingredients and a fresh lemon flavour perfect for the summer. It's a bit like tabboulah but I've left out the essential parsley and given it a Greek twist with the addition of olives and feta. This can be prepared ahead of time chilled in the fridge before serving. Great picnic food but also good as a side dish for a summer barbeque.
Serves 4
100g bulgar wheat
150g red and yellow cherry tomatoes, cut in half
200g feta cheese, cubed
1 tbsp dried oregano
half a jar of black olives, sliced
3-4 spring onions (or 1 shallot), finely sliced (or chopped chives)
grated zest and juice of 1 lemon
bunch of fresh mint, chopped
sprinkle of sea salt
Put the bulgar wheat in a sieve and rinse under cold running water. Bring 400ml of water to the boil and add the bulgar wheat. Reduce to a simmer and cook for ten minutes by which time most of the water should have been absorbed. (Keep an eye on it towards the end of the cooking time in case it sticks). Fluff the grains with a fork and allow to cool.
While that's happening, halve the tomatoes, cube the feta, and slice the olives and spring onions. Finally, chop the mint and zest and juice the lemon.
Once the bulgar wheat has cooled, sprinkle on the dried oregano and sea salt and stir in. Then add the remainder of the ingredients and mix thoroughly. Put into the fridge for about an hour to allow the flavours to blend together.
This is perfect picnic food as it can be served straight from a tupperware container alongside a savoury tart or quiche.
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