BULGUR SALAD WITH TOMATOES AND CUCUMBERS (Pligourosalata)
1 cup Krinos Coarse Bulgur 1 large tomato, cored and very finely chopped 1 medium onion, peeled and finely chopped 1 medium cucumber, peeled, seeded, and finely chopped 1 bunch flat-leaf parsley, leaves only, finely chopped 1/3 cup Krinos Extra Virgin Olive Oil Juice of 1/2-1 lemon Several drops of hot pepper sauce, such as Tabasco Salt to taste
Rinse the bulgur. Place in a bowl with 2 cups of water and let stand for several hours, until all the water has been absorbed. (Alternately, cook the bulgur according to package directions, using boiling water.)
Place the bulgur, tomatoes, onions, cucumber and parsley in a serving bowl and toss very well. Mix in the olive oil, lemon juice, Tabasco, and salt and toss gently. Let the salad stand for one hour, covered and refrigerated, before serving.
