This recipe is a great way to use fresh mint and chives–currently the only harvestable items in my garden…
2-3 tomatoes, diced
1 c. bulgur
chopped fresh mint 1/4 c. or more
chopped chives 1/4 c. or more
Juice of 1/2 to 1 lemon
2 tbsp. olive oil
salt and pepper to taste.
Rinse the bulgur, and pour it into a bowl with boiling water. Let sit about 30 minutes. Meanwhile combine all other ingredients in a large bowl. Drain the bulgur and combine it with the other ingredients, then refrigerate overnight.
This salad makes a nice side with dinner, or an easy-to-pack, healthful lunch to bring to school or work.