Once a month or so, I like to do an uber-healthy vegetarian night. Last night we dined on delicious and low fat Mediterranean fare. Of course I could make it even healthier and omit the olive oil… but naaaa… why ruin a great thing???

Although this menu looks time consuming, its actually pretty quick… probably took less than 30 minutes to prepare, and there’s nothing to cook. I start by soaking the bulgur wheat. By the time I have chopped everything, the bulgur is soft and ready to go.

Tabouleh, which is a Lebanese salad consists mainly of Bulgur wheat, tomatoes and parsley. It’s perfect for a mid-summer light dinner.

Hummus is my absolutely favorite thing to dip pita, veggies, chips… basically anything in. It can be made so many different ways. I prefer the plain kind, but occasionally add roasted red peppers, Calamata olives or anything with flavor. It easily takes on other flavors.

A basic Greek Salad rounds out this dinner. Serve with warmed pita triangles. Its good… and its good for you!

Tabouleh Recipe

¾ c boiling water
½ c cracked wheat/bulgur
½ c finely chopped parsley
1/4 c finely chopped mint
3 finely chopped green onions
1 large tomato, seeded and diced in small cubes
1 cucumber seeded and diced in small cubes
2-3 tbsp olive oil
1 lemon, juiced
salt
pepper

1. Pour the boiling water over the cracked wheat, cover, and let sit for about 20 minutes until all water is absorbed.

2. Add the remaining ingredients and stir to combine. You may want to adjust the amount of olive oil and lemon juice according to your taste. Refrigerate for at least an hour, preferably a few hours.

Hummus Recipe

1 can (14 oz) chickpeas
2 tbsp tahini (sesame seed paste)
1 clove garlic
juice of 1/2 lemon
sea salt
pepper
2 ½ tbsp olive oil

1. Drain and rinse the chickpeas well. Add everything but ½ tbsp oil to the bowl of a food processor. Blend until smooth. I usually add a teaspoon or so of water to make it smoother, but that depends on how you like your hummus.

2. Spoon into a serving dish and drizzle the remaining ½ tbsp of olive oil on top.

Greek Salad Recipe

1 large tomato, seeded and chopped
1 cucumber, seeded and chopped
¼ red onion, sliced thinly
1 small red pepper, chopped
1 small green pepper, chopped
¼ cup feta (block or crumbled)

Dressing
3 tbsp extra-virgin olive oil
1 tbsp red wine vinegar
1 tsp fresh oregano, minced
2 tsp fresh parsley, minced
salt
pepper

1. Combine chopped vegetables and feta in a large bowl. Combine dressing in a small bowl and whisk to incorporate. Pour dressing over the vegetables and let sit for at least 15 minutes to merge the flavors.

Makes 2-3 Servings