This is one of my favorite seasonal summer salads, because you have both your veggies and carbohydrates—all in one easy-to-make dish. There is nothing more delicious than an heirloom tomato picked fresh from your garden or bought locally from your farmers market.
1 1/2 cups bulgur, uncooked
1 1/2 cups boiling water
1 1/2 cups English cucumber, diced
1 cup fresh parsley, chopped
1 cup heirloom tomato, diced
1/4 cup green onions, chopped
1/4 cup lemon juice, fresh squeezed
1 T extravirgin olive oil
1/2 tsp. salt
1/2 tsp. fresh ground black pepper
4 garlic cloves, minced
1. Combine bulgur and boiling water in a large bowl. Cover and let stand 30 minutes. Drain; place bulgur in large bowl.
2. Add cucumber, and remaining ingredients to bulgur; toss well. Cover and chill at least 1 hour.
Yields: 8 servings. Serving size: 1 cup. Nutritional content: 120 Calories, 2.2g fat, 3.9g protein, 23.3g carbohydrates, 5.7g fiber, 159mg sodium. Stores well in refrigerator for up to one week.