Bulgur, Feta and Oven-dried Tomato Salad
Place the bulgur on the bottom of a large salad bowl. In a bowl, whisk together the olive oil, garlic and lemon and drizzle over the bulgur. Layer the green onions, parsley, mint, tomatoes and cucumbers in that order on top of the bulgur. Season the top layer with 2 teaspoons salt and 1/4 teaspoon pepper. Crumble the feta onto the top. Cover with plastic wrap. Refrigerate at least 24 hours and up to 48 hours.
Bring to room temperature. Taste and season with 1 additional teaspoon salt and lemon juice if needed. Toss together and serve with romaine leaves or warm pita bread.
2 pounds plum tomatoes, cored, cut in half lengthwise
1 tablespoon kosher salt
Preheat an oven to 250 degrees Fahrenheit.
Place the tomatoes, cut side up on a baking sheet and sprinkle with salt. Let sit 1 hour.
Bake the tomatoes until they are almost dry, yet still slightly soft and plump, 5 to 6 hours.
Makes 1 ½ cups.
1 cup medium fine bulgur or cracked wheat
½ cup extra virgin olive oil
5 cloves garlic, minced
3/4 cup lemon juice
1 large bunch green onions, white and green, diced
1 cup fresh chopped flat-leaf parsley
1/2 cup fresh chopped mint
1 recipe Oven-dried Tomatoes (see recipe)
1 large English cucumber, peeled, seeded and diced
Kosher salt and freshly ground black pepper
6 ounces barrel-aged feta
Romaine leaves or Pita Bread