It's time for another vegetarian lunch with Smells Like Brownies! I've never really liked tabbouleh. Maybe because it's usually cold, or there's too much parsley, or there's raw red onion, or it just isn't that filling - I don't know why. As it turns out, Melissa doesn't like it either! So when she suggested we try to conquer it, I was skeptical. But making something yourself means that you get to adjust it until it is the way you like it.
Upping the bulgur, balancing the parsley with mint, and using scallions instead of onion certainly helped this dish out. But what really sent it into yummy land was serving it warm, stuffed inside pitas, with a generous amount of feta. We managed to turn something we both disliked into something we both loved! It may not be traditional, but it sure is delicious.
I bought extra pita pockets and feta to go with my leftover tabbouleh, but ended up with too much! Melissa had given me some of her CSA cucumbers (since she was drowning in them), so I threw together a quick cucumber salad with feta, mint from my garden, olive oil, and champagne vinegar.
Because everything is more fun in a pita pocket! (Except for peanut butter and jelly - I just found out the hard way that that doesn't work.)
Tabbouleh Pitas with Feta
adapted from Mad Hungry
1 cup dry bulgur wheat
2 cups water
1 clove garlic, minced
1 large cucumber, peeled, seeded, and diced
1 pint cherry tomatoes, diced (about 1½ cups)
1 bunch scallions, sliced (about 1 cup)
1 1/2 cups minced fresh curly parsley
1/2 cup chopped fresh mint
1/2 tsp lemon zest
juice of 1 lemon
1/3 cup olive oil
1/4 tsp coarse sea salt, or to taste
6 pita pocket rounds
8 oz feta, crumbled
Rinse the bulgur. Cook in the water over medium heat for 12–15 minutes, or until soft and chewy. Remove from the heat and stir in the garlic. Drain of any excess water and transfer to a large bowl.
Add the cucumbers, tomatoes, scallions, parsley, and mint. Toss together.
Whisk together the lemon zest, juice, olive oil, and salt in a small bowl. Stir the dressing into the salad to fully combine.
Serve stuffed inside pitas, layered with feta to taste.
1 cucumber, chopped
4 oz feta, crumbled
1 tbsp chopped mint
salt and pepper to taste
splash of olive oil
splash of champagne or rice wine vinegar
Mix ingredients together, serve with pitas.
This salad is packed with a ton of flavor, and all the vegetables make sure that it is actually a healthy salad. For those who don't know - it is easy for a salad to get out of control with cheese and dressing and restaurant salads can have well over 1000 calories. This salad doesn't need a whole lot of dressing, b/c the ingredients have a lot of flavor. Also - Feta cheese is low-fat and it has a strong flavor, so you don't need to use much.