It’s hump day and what I have to offer as we forge on through this workweek, rife with the aftermath of Snow Bomb Cyclones (???, what happened to a good old fashioned blizzard, eh?) and visions of Oprah For President posters dancing in all our heads (can 2020 be tomorrow?? please??) is a bar of dark chocolate, the Hamilton soundtrack on repeat, and the biggest bowl of this loaded lemony greek salad.
It’s tart, it’s sassy, and it’s hell bent on showing our resolutions who’s boss.
Especially when ICU life tempts me into eating everything this salad is not, I need something in my life to reel me back in.
Something craveable that is not the pan of mac and cheese currently sitting in my fridge awaiting toddler/husband consumption.
Something that reads like salad but tastes like anything but.
Cue this big bowl of lemony Greek goodness waving it’s hands in the air all like, “Hey! That’s me! Here!!!!! In the back!!”
It’s comprised of all the goodies that they usually charge extra for at the salad bar (olives! feta! roasted red peppers!) aaaaannnnddd because it doesn’t have any greens, it can sit in the fridge for days without getting all limp and lifeless. I swear it even gets better with time as the lemony dressing soaks into all the veggies and grains, making them somehow brighter and happier.
Basically it’s a meal prep miracle, perfect for making ahead lunch for the week or weekday family dinners.
My #lifegoalz involve having a bowl prepped in my fridge at all times for those dire moments when the mac and cheese cravings start to feel too real and I need something to shut them down before they even start. So far, so good.
- 1.5 cups bulgur
- 3 cups water
- 1 pint grape tomatoes, halved
- 3 mini seedless cucumbers, diced
- ½ lb chopped roasted red peppers
- 1 (15 oz) can black olives, drained and sliced
- 5 oz feta, crumbled
- ½ red onion, diced
- 1 (15 oz) can chickpeas, drained and rinsed
- juice of 2 lemons
- ¼ cup olive oil
- salt and black pepper, to taste
- Combine the bulgur, water, and a pinch of salt in a medium saucepan. Bring to a boil. Once boiling, cover and reduce heat to a simmer. Allow to cook for 12-15 minutes or until water has evaporated and bulgur is fluffy. Remove from the heat and let sit for 5 minutes, then fluff with a fork.
- In a large bowl, combine the cooked bulgur, tomatoes, cucumber, red peppers, olives, feta, red onion, and chickpeas. Toss with the lemon juice and olive oil. Season to taste with salt and black pepper. Serve warm or at room temperature.