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BULGUR SALAD WITH TOMATOES AND CUCUMBERS
(Pligourosalata)

Bulgur is used widely in Crete and in the north of Greece. This dish is healthy, 
simple, and delicious.

1 cup cracked wheat (bulgar)
1 large tomato, cored and very finely chopped
1 medium onion, peeled and finely chopped
1 medium cucumber, peeled, seeded, and finely chopped
1 bunch flat-leaf parsley, leaves only, finely chopped
1/3 cup Krinos Extra Virgin Olive Oil
Juice of 1/2-1 lemon
Several drops of hot pepper sauce, such as Tabasco
Salt to taste

Rinse the bulgur. Place in a bowl with 2 cups of water and let stand for several hours, until all the water has been absorbed. (Alternately, cook the bulgur according to package directions, using boiling water.)

Place the bulgur, tomatoes, onions, cucumber and parsley in a serving bowl and toss very well. Mix in the olive oil, lemon juice, Tabasco, and salt and toss gently. Let the salad stand for one hour, covered and refrigerated, before serving. 

Yield: 4 servings