Parsley, Feta and Cucumber Salad

This is a variation on the popular tabbouleh salad only without the bulgur wheat.  Fresh and light, it’s perfect for the palate of early summer when bright and bold flavors satisfy the yearning for greens and acidic tastes.  Adding tomatoes, Kalamata olives or an herb such as basil or mint would also make for a nice combination.

I use this as a salad sometimes because the parsley is so full of vitamins and all things good for you and other times I find it’s perfect as a salsa of sorts for grilled chicken, pork or a firm fish.

2 tablespoons fresh lemon juice
2 tablespoons red wine vinegar
3 tablespoons extra virgin olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
2 cups chopped parsley, lightly packed
1 cucumber; peeled, seeded and diced into 1/4 inch pieces
1 red pepper; seeded and cut into 1/4 inch pieces
6 oz. Feta cheese

In a small bowl, combine the lemon juice, vinegar, olive oil, salt and black pepper.  Combine the rest of the ingredients in a medium sized bowl and pour the dressing over the top.  Mix well and let sit for 1/2 hour.

Serves 4-6

Parsley, Feta and Cucumber Salad

This is a variation on the popular tabbouleh salad only without the bulgur wheat.  Fresh and light, it’s perfect for the palate of early summer when bright and bold flavors satisfy the yearning for greens and acidic tastes.  Adding tomatoes, Kalamata olives or an herb such as basil or mint would also make for a nice combination.

I use this as a salad sometimes because the parsley is so full of vitamins and all things good for you and other times I find it’s perfect as a salsa of sorts for grilled chicken, pork or a firm fish.

2 tablespoons fresh lemon juice
2 tablespoons red wine vinegar
3 tablespoons extra virgin olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
2 cups chopped parsley, lightly packed
1 cucumber; peeled, seeded and diced into 1/4 inch pieces
1 red pepper; seeded and cut into 1/4 inch pieces
6 oz. Feta cheese

In a small bowl, combine the lemon juice, vinegar, olive oil, salt and black pepper.  Combine the rest of the ingredients in a medium sized bowl and pour the dressing over the top.  Mix well and let sit for 1/2 hour.

Serves 4-6

Bulgur and Lentils with Parsley

Parsley can sometimes get a bad rap as the overused and poorly thought of garnish on the side of a plate.  It carries a clean, bright taste, that holds up to the heavier lentil in this dish.  So full of nutrients, Italian flat parsley especially, is a wonderful way to insert color, nutrition and flavor to this already easy but yummy side.  It was bland enough that even the girls ate it up.

Bulgur and Lentils with Parsley

4 cups chicken stock or water
1 cup brown lentils
1 teaspoon salt
1 tablespoon butter
1/4 teaspoon fresh black pepper
1 cup bulgur wheat
2 tablespoons fresh parsley, chopped

In medium stockpot, bring the stock to a boil. Add all the ingredients except the bulgur wheat and parsley. Cook, covered for 12 minutes on medium-high heat and add the bulgur and cook for another 8 minutes. Remove from heat and let rest for 5-10 minutes to absorb the rest of the liquid. Gently mix in the parsley and serve.

Serves 4-6

Annie
In love with grains of all kinds

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