Prep 15 mins
Cook 30 mins
I came up with this salad because I had some cucumber to use up, and really liked the results. It's similar to Tabbouleh, but with a more Italian flavor. All amounts can be adjusted to suit your taste.
- 1 cup bulgur
- 2 cups water
- 1⁄4 teaspoon salt
- 1 medium fresh tomato, diced
- 1 small cucumber, seeded and diced
- 1⁄3 cup fresh basil, chopped
- 5 small artichoke hearts, quartered
- 1 tablespoon fresh lemon juice
- 1 tablespoon white wine vinegar
- 1 tablespoon olive oil
- salt and black pepper
- Pour water into a medium saucepan with a tight-fitting lid. Add salt and bring to a boil over high heat. When water boils, add bulgur and remove from heat. Cover and let stand 30 minutes, or until all the water has been absorbed.
- In a large bowl, combine bulgur with all remaining ingredients and stir to mix thoroughly.
- This can be served at room temperature or chilled. Top with fresh parmesan or crumbled feta, if desired.
A good salad that I'll make again with some adjustments. It was somewhat bland, so I added some garlic salt, Italian seasoning (I didn't have as much basil on hand as the recipe stated) and about a good Tablespoon of minced onion. Thanks for posting! Made for PAC spring 2010
Loved the combination of ingredients in this light salad. A nice change for bulgur. Thanks for sharing the recipe! Made for PAC Fall 2008.
Enjoyed this and even the kids ate it.