To match yesterday's crazy warm weather, I cobbled together this preview-of-summer salad from ingredients I had on hand (bulgur from Provisions, a box of cherry tomatoes, a cucumber, a lemon, some pitted Kalamata olives from the IGA). I find that cooking the bulgur pilaf-style (rather than just soaking it in hot water) results in fluffier grains.
1 cup bulgur
1 1/2 cups water
1 teaspoon salt
3 tablespoons fresh lemon juice
1/4 cup extra-virgin olive oil
1 small cucumber, peeled, seeded, halved lengthwise, and cut into 1/4-inch-thick pieces
1 cup cherry tomatoes, halved
1/2 cup Kalamata olives, pitted and sliced thin
2 tablespoons finely chopped fresh oregano
1. Combine the bulgur, water, and salt in a medium saucepan and bring to a boil. Cover, turn the heat to low, and let cook for 15 minutes. Transfer to a large bowl, fluff with a fork, and let stand 15 minutes.
2. Stir in the lemon juice, olive oil, cucumber, tomatoes, olives, and oregano and serve, or refrigerate for up to 6 hours before serving.