Greek Tabbouleh Salad

When it’s super hot outside (like now), who wants to cook? (Not me!) In the heat of summer, dinner prep should be low maintenance with oodles of fresh ingredients. I like to make all kinds of salads brimming with crispy garden vegetables, often including a grain or legume and not-so-much heavy meat protein. These salads can stand in for a light dinner, or accompany anything fresh off the grill. Tabbouleh salad is a favorite of mine, a Middle Eastern mixture of bulgur wheat, handfuls of fresh herbs, peppers and spice. It’s light yet substantial with a kick of heat to wake up any lazy tastebuds enjoying a siesta.

Greek Tabbouleh Salad
Serves 4 to 6

1 1/2 cups bulgur
1 1/4 cups boiling water
1/4 cup lemon juice
2 tablespoons extra-virgin olive oil
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne, or more to taste
4 scallions, white and green parts thinly sliced
1 to 2 garlic cloves, minced
1 red bell pepper, stemmed and seeded, diced
1 poblano pepper, stemmed and seeded, finely diced
1 cup canned chickpeas, drained and rinsed
1 cup chopped fresh Italian parsley
1/2 cup chopped fresh mint
1/2 cup chopped fresh cilantro
1/3 cup crumbled feta

Combine the bulgur, water, and lemon juice in a bowl. Cover the bowl and let stand until the liquid is absorbed and the bulgur is tender, about 20 minutes. Add the oil, cumin, salt, black pepper, and cayenne and stir to blend. Add the remaining ingredients and stir to combine. Taste for seasoning. If the bulgur is too dry, add additional olive oil to achieve your desired consistency. Cover and refrigerate at least 1 hour to allow the flavors to develop. Serve as is, or add to pita pockets with spoonfuls of tsatsiki and harissa.