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About the Dish

  • Bulgur Wheat

    Bulgur Wheat

  • PeachDish Salt

    PeachDish Salt

  • Lemon

    Lemon

  • Parsley

    Parsley

  • Sungold Tomatoes

    Sungold Tomatoes

  • Cucumber

    Cucumber

  • Spring Onion

    Spring Onion

  • Pita Bread

    Pita Bread

  • Pine Nuts

    Pine Nuts

METHOD

1
Please read entire recipe before beginning.
2
Bring 3/4 cup water to a boil. In a mixing bowl, combine bulgur and 1 teaspoon PeachDish salt. Halve the lemon and squeeze the juice from 1 half into the bowl. Add the boiling water, then cover the bowl and set it aside.
3
Prepare your mise en place: Pick and chop parsley and mint leaves. Halve tomatoes. Peel cucumber and halve lengthwise. Use a small spoon to remove the seeds, then thinly slice cucumber crosswise. Remove roots and thinly slice green onions.
4
Uncover the bulgur and fluff with a fork. Stir in the parsley and mint, tomatoes, cucumber, green onion, olive oil and 1/2 teaspoon PeachDish salt. Add juice from remaining lemon half. Mix thoroughly to combine and let rest for 10 minutes.
5
5. Cut the pita bread in half, and warm in the oven or toast
6
Taste salad and adjust seasoning as desired. Divide the salad between 2 plates; top with the pine nuts and feta cheese. Serve with the pita on the side, or stuff the salad in the halves to make a sandwich. Enjoy!