My chef aunt provided me with yet another fantastic recipe that I made last weekend.  I helped her make it for my cousin’s Bat Mitzvah in late March and loved it then, so when she gave me a bag of bulgur wheat, I knew I was now required to make it and it was really easy.  

To prepare the bulgur:

  1. Pour 1.5 cups of boiling water over 1.5 cups of bulgur
  2. Cover and let sit until liquid is absorbed, at least 10 minutes.  


  1. ½ large cucumber, peeled and cut into small or medium dice.
  2. 1 medium tomato, unpeeled, excess juice and seeds squeezed, cut into small or medium dice.  
  3. 1 cup of small green pepper, diced.
  4. ½  feta cheese, crumbled.
  5. 1 cup finely minced fresh parsley
  6.  1/4 cup finely minced scallion
  7. ½ tsp oregano
  8. 1 recipe for Basic Lemon Vinaigrette


  1. Combine diced vegetables in a large bowl with oregano and lemon vinaigrette, let marinate in the fridge while preparing the bulgur.
  2. Combine bulgur and vegetables and season to taste.
  3. Serve at room temperature or chilled.

Recipe for Lemon Vinaigrette:

  1. ¼ cup freshly squeezed lemon juice (1 large lemon)
  2. ¼ cup red wine vinegar
  3. ¼ cup olive oil
  4. 1 large clove of garlic, minced.
  5. 1 tbsp salt
  6. fresh pepper to taste

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