Ingredients:
- 2 cups bulgur wheat, I use Bobs Red Mill quick cooking
- 2 cups cold water, soak for an hour at least
- 1 Cucumber, diced
- Handful or a bunch of Parsley, finely chopped stems and all
- Tomatoes (oddly what I didn't have), diced
Dressing:
- lemon juice (I used what I had, Rangpur limes)
- Olive oil, the better the better :)
- Sea salt
- Cinnamon, optional
Once the bulgur has soaked, it will have absorbed all of it's original soaking water. Next, you really just add all ingredients to this bulgur and mix well. You should refrigerate it or let it stand for another hour so that the flavors of the dressing and fixings can really marry. The grain will continue to swell and absorb the dressing. If there is excess liquid, just pour off and reserve for later, if the grain becomes too dry.
I try to keep a bag of bulgur on hand because this salad calls for no cooking whatsoever. Aim sure you could throw it in soup by I never quite get there because I enjoy this salad so much. Maybe I should just buy more bulgur, huh?
At any rate, tonight I didn't want to cook but I wanted fresh, so I headed out to the garden and grabbed everything I needed from my own garden. The citrus, (yes, Minnesota-grown citrus, you heard me!) the greenhouse cucumber, the parsley, mint, little cilantro, green scallions and a beautiful Italian heirloom scallion that is rose colored and bunches like a white scallion. These are gorgeous and have become so well established in my gardens because I use them as ornamental perennials in the flower gardens.
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