02142 (Cambridge, MA) Office delivery?

    show messages
    hide messages
    Fresh Cut Pasta Jarred & Packaged Sauce Shellfish 4-Minute Meals
    Dry Pasta Canned Tomatoes Fresh Herbs & Veggies Frozen Pasta
    Stuffed Pasta Gluten-Free Pasta & Sauce Olives, Capers & Antipasti
    FreshDirect Pasta Sauce & Meatballs Grating & Fresh Cheeses Oils & Vinegar
    Whole-Grain & High-Fiber Pasta Sausages, Pancetta & Ground Meat Pasta from Our Kitchen

    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

    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

    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
      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
      Morton's Regular Salt - $0.99/ea
      FreshDirect Tellicherry Pepper, Ground - $3.79/ea
    Email a copy of this recipe on the day of delivery! Estimated Total:  
    save recipe as list

    Home   |   Your Account   |   Help/FAQ   |   Contact Us
    © 2002 - 2014 Fresh Direct, LLC. All Rights Reserved.

    Privacy Policy  |  Customer Agreement  |  A note on images for AOL users