Cypriot Bulgur Salad
Greek Orthodox Easter (Pasxa) starts with the great lent, which is clean Monday seven weeks prior to Easter Sunday.
Greek Orthodox Lent is a time of fasting, which means avoiding meat and dairy, fish and seafood with backbones and even Olive oil and wine are also restricted. This fasting diet is usually one of a stricter fast. I do follow a lent fast but only restrict myself from meat and dairy.
Why do Greek Orthodox fast? To cleanse the body as well as the spirit in preparation for accepting the Resurrection at Easter, which is the most sacred of all practices in the Greek Orthodox faith.
This bulgur is a very popular fasting salad but also enjoyed all year around. It is full of fresh herbs and tossed in a citrus dressing for a light and delicious dish.
1 cup medium coarse dry bulgur
1tbsp olive oil
4 cup fresh flat leaf Italian parsley with stems, finely chopped
1cup fresh cilantro with stems, finely chopped
1cup fresh mint leaves, finely chopped
2 roma tomatoes, 1/4 inch diced
1 English cucumber, cut in 1/4 inch cubes
½ cup red onion, thinly sliced
1/2 cup extra –virgin olive oil
1/4 fresh lemon juice
3 tbsp red wine vinegar
1/2 tsp salt
Whisk all ingredients for the dressing together.
To make bulgur, in a medium sauce pan, add 2 cup water, bulgur and olive oil. Bring to a boil and reduce heat to simmer. Cover and let cook for 10-12 minutes until liquid has absorbed and tender. let stand for 5 minutes, fluff with fork and let cool.
In a large bowl, add bulgur and all salad ingredients.
Toss well with dressing.
SERVINGS 4-6 | PREP & COOK TIME 20 minutes