1 cup uncooked bulgur
1 cup boiling water
1 cup frozen shelled edamame (green soybeans)
1 pound yellow and red cherry tomatoes, halved
1 cup finely chopped fresh flat-leaf parsley
1/3 cup finely chopped fresh mint
2 tablespoons chopped fresh dill
1 cup chopped green onions
1/4 cup fresh lemon juice
1/4 cup extra-virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1. Combine bulgur and 1 cup boiling water in a large bowl. Cover and let stand 1 hour or until bulgur is tender.
2. Cook edamame in boiling water 3 minutes or until crisp-tender. Drain. Add edamame, tomatoes, and remaining ingredients to bulgur; toss well. Let stand at room temperature 1 hour before serving.
From Cook’s Illustrated
They also have a traditional greek salad with lettuce, but this all-cucumber version’s my favorite. If making up more than will be consumed in one sitting, don’t add all of the tomatoes and feta. Add them at serving time so the tomatoes aren’t refrigerated and the feta is freshly crumbled.
1 ½ Tbs red wine vinegar
1 tsp lemon juice
2 tsp minced fresh oregano leaves
½ tsp salt
1/8 tsp ground black pepper
1 clove garlic, minced
6 tbs olive oil
½ medium red onion, sliced thin
2 medium cucumbers, peeled, halved lengthwise, seeded, and cut into 1/8 inch thick slices
6 large tomatoes, cored, and cut into 12 wedges
¼ c torn fresh parsley leaves
¼ c torn fresh mint leaves (optional)
6 oz jarred roasted red bell pepper, cut into ½ by 2″; strips
20 large kalamata olives, pitted and quartered lengthwise
5 oz feta cheese, crumbled
Whisk vinaigrette ingredients in large bowl until combined.
Add onion and cucumber and toss; let stand to blend flavors, about 20 minutes.
Add tomatoes, parsley, mint, and peppers to bowl, toss to coat.
Transfer salad to wide, shallow serving bowl or platter; sprinkle olives and feta over salad. Serve immediately.