This scrumptious salad is a sure winner both at Shavuot and during the hot summer months and is especially recommended as it contains the essential elements of contrasting flavor, color and texture which Delicious! students will know are ideals I constantly stress in encouraging creative cooking.
Begin practicing for the Big Night by whipping up a batch today...this is such a simple recipe that you most certainly don't need any practice but it seems a pity to wait till Shavuot to taste this Delicious! dish.
BEST OF THE MED BULGAR & FETA SALAD
250g coarse bulgar wheat*
4 spring onions, chopped
1/3 cup finely chopped parsley
3 tablespoons finely chopped mint
2 large tomatoes, chopped
1/2 cup black olives, sliced
2 cucumbers, chopped
200 grams feta, cubed
3 tablespoons vegetable oil
3 tablespoons olive oil
2 tablespoons lemon juice
1 clove crushed garlic
salt and coarse black pepper
1 teaspoon dried oregano
1:Combine dressing ingredients and set aside for a few hours to let flavors mingle.
2:Pour boiling water over bulgar, cover with plastic film and allow to stand 30 minutes then drain well in colander, pressing out excess water.
3:Pour into bowl, add spring onions, parsley and mint, pour over dressing and toss well then cover and allow to stand.
4:Stir through tomatoes, olives, cucumber and feta and serve.
* Bulgar wheat is written as 'Boorgool' in Hebrew and the English translation on the packaging is the decidedly unsavory descriptor of 'Thick Wheat Groats'. My advice to you is NOT to tell family and friends that you are serving them a Wheat Groats Salad or you may find they suddenly lose their appetite. Whole-wheat couscous may be substituted for the deliciously nutty bulgar though I can't think why you'd want to.