Caitlin Bensel
Serves 4 (serving size: 3/4 cup)

Cook and refrigerate the bulgur up to 3 days ahead and toss together just before serving. Or make the whole salad up to 2 days in advance and pack it for lunch or an early-season picnic. Serve topped with feta, grilled chicken, or lamb. Look for petite, nearly seedless Persian cucumbers sold in packs of 5 or 6. No need to peel their very thin skin. Or, use chopped English cucumber in its place–skin and all.

How to Make It

Bring water and bulgur to a boil in a saucepan over high. Reduce heat to medium-low; cover and cook until tender, about 12 minutes. Drain and cool. Toss with chopped strawberries, chopped cucumber, chopped toasted almonds, olive oil, chopped fresh mint, chopped fresh parsley, lemon zest, fresh lemon juice, kosher salt, and black pepper.

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