By Christine Vartanian Datian
1 large yellow onion, finely diced
1 medium red pepper, finely diced
1 medium green pepper, finely diced
2-3 cloves fresh garlic, minced
1/2 cup olive oil (more to taste)
1 (8 oz.) can low-sodium tomato sauce
1 cup water
Sea salt, white or black pepper, paprika, cayenne pepper or Aleppo pepper
1 cup fine bulgur (cracked wheat)
1 large tomato, seeded and chopped
Juice of 2 or 3 fresh lemons (more to taste)
Chopped fresh mint, green onions, and minced parsley (garnish)
In a large pan, sauté the onions, bell peppers, and garlic in the olive oil. Add the tomato sauce, water, and choice of salt, pepper, paprika, and cayenne pepper, and bring to a boil, tossing all ingredients, for about 5-10 minutes.
Remove pan from the heat. Slowly fold in the bulgur and chopped tomato, toss, and let all ingredients absorb the liquid for about 5-10 minutes; add the lemon juice and mix again.
Serve this salad (or appetizer) mounded on a platter and garnish with chopped mint, green onions and parsley.
Serve warm or cold with Armenian pita bread, cracker bread or with whole wheat tortillas or Romaine lettuce leaves to “scoop up” the salad.
Note: This is a fresh and colorful salad (or appetizer) that is easy to serve for all occasions, special events and holidays or as a simple light salad or luncheon meal. I make this salad fresh and serve it slightly warm on a platter surrounded by Romaine lettuce leaves, chopped green onions, parsley, and plenty of fresh mint, and with a variety of Armenian breads and crackers. I add a dash of red pepper or paprika and an extra squeeze of fresh lemon juice before serving.
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Christine Vartanian Datian is a native of Fresno, California and lives in
Las Vegas. She has worked in advertising, marketing, and government
subcontracting, and served as a copywriter and technical writer. She is a
graduate of California State University, Fresno (CSUF), and holds a Master
of Arts Degree (MA) in Journalism. She has been published in Sunset and
Cooking Light magazines.