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    TABOULEH WITH FETA
    from "Nantucket Open-House Cookbook" by Sarah Leah Chase

    In the early seventies when I was summering with my aunt and uncle on Nantucket, we made at least one batch of tabouleh a week, each more outrageous than the last. The final version I remember was gilded with clusters of green grapes and jumbo shrimp. Fortunately, time has brought with it some well-advised restraint. This recipe is what I believe to be the perfect rendition of this refreshing salad.

    Makes 14 to 16 servings
    INGREDIENTS (CLICK TO BUY)

    2 pounds bulgur wheat
    1 1/2 cups fresh lemon juice, plus additional to taste
    6 cups hot water
    3 medium cucumbers, seeded and chopped very small
    8 ripe medium tomatoes, seeded and chopped very small
    1 medium red onion, minced
    2 cloves garlic, minced
    3 bunches parsley, finely chopped
    5 tablespoons minced fresh mint
    2 cups (8 ounces) crumbled feta cheese
    1 1/2 cups (or as needed) olive oil
    Salt and freshly ground pepper to taste.

    Print recipe
    PREPARATION

    1.Place the bulgur in a large mixing bowl and pour over 1 1/2 cups fresh lemon juice and the hot water. Let stand until the bulgur is tender, 30 to 40 minutes. Drain off any excess liquid.
    2.Add the cucumbers, tomatoes, onion, garlic, parsley, mint, and feta to the bulgur and toss to combine. Dress with enough of the olive oil and additional lemon juice to make the salad moist but not runny. Season with salt and pepper.
    3.Refrigerate the salad for several hours to allow the flavors to blend. Serve cold or at room temperature accompanied with pita bread.



    Product nutrition and information
     Quantity Ingredients Est.Price
      Arrowhead Mills Organic Bulgur Wheat - $4.29/ea
     24oz
     
      Lemons - $0.95/ea Save! 6 for $5.40
     Farm Fresh, Med
     
      Kirby Cucumber, Medium - $1.99/lb
     Farm Fresh, Med
     
      On the Vine Tomatoes - $2.99/lb
     Farm Fresh
     
      Red Onion, Large - $1.49/lb
     Lg, Farm Fresh
     
      Italian Parsley - $1.99/ea
     Farm Fresh
     
      Mint - $1.99/ea
     Farm Fresh
     
    Greek Feta - $15.49/lb
     
     
    You May Already Have
      Garlic - $3.99/lb
     Farm Fresh, Med
     
      O-Live & Co. Extra-Virgin Premium Olive Oil - $8.99/ea
     25oz
     
      Morton's Regular Salt - $0.99/ea
     26oz
     
      FreshDirect Tellicherry Pepper, Ground - $3.79/ea
     2.25oz
     
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