By Christine Vartanian Datian
1 large yellow or red onion, finely diced or chopped
1 medium red bell pepper, seeded, diced
1 medium green bell pepper, seeded, diced
2 stalks celery (and tops), diced
2-3 cloves fresh garlic, minced
1/2 cup olive oil
1 (8 oz.) can low sodium tomato sauce
1 cup water
1 cup fine bulgur
1 medium tomato, seeded and chopped
Juice of 2 or 3 fresh lemons
Chopped fresh mint, green onions, parsley, radishes, and black olives as garnish
Sea or Kosher salt, black pepper, paprika, cayenne pepper, or Aleppo pepper
In a large pan, sauté the onions, bell peppers, celery and garlic in the olive oil. Add the tomato sauce, water, and choice of salt, pepper, paprika, cayenne pepper or Aleppo pepper, and bring to a boil, tossing all ingredients, for 5-8 minutes.
Remove pan from heat. Fold in the bulgur and the tomato, and let all ingredients absorb the liquid for 10 minutes; add lemon juice and extra olive oil, if desired, and toss a few times.
Serve salad warm or cold mounded on a large platter, and garnish with chopped mint, green onions, parsley, radishes, and black olives. Serve with Armenian peda bread, garlic bread, or cracker bread, and with large Romaine lettuce leaves to ‘scoop up” the salad.
*Christine’s recipes have been published in the Fresno Bee, Sunset and Cooking Light Magazines, and athttp://www.thearmeniankitchen.com/
*For Christine’s recipes that have been published in Sunset and Cooking Light Magazines, go to: http://www.myrecipes.com/search/site/Datian