Greek-Style Bulgur and Lentil Salad

  • 3/4 cup #3 coarse bulgur
  • 1 tsp. Dijon-style mustard
  • 1/4 tsp. salt
  • 1/2 tsp. dried oregano (crushed)
  • 3/4 cup lentils
  • 1 medium tomato (cut in thin wedges)
  • 1/3 cup olive oil or salad oil
  • 1 small cucumber (quartered lengthwise and sliced)
  • 3 tbsp. red wine vinegar
  • 1/4 cup chopped red or white onion
  • 1 tbsp. sugar
  • 1 2 1/4 oz. can sliced, pitted ripe olives (drained)
  • 1 tbsp. lemon juice
  • 1/2 cup (2 oz.) crumbled feta cheese
  1. Bring 1 1/2 cups water to boiling in a medium saucepan; remove from heat. Stir in bulgur and salt. Cover and let stand for 1/2 hour. Drain thoroughly, pressing bulgur to remove excess water. Rinse and drain the bulgur. Meanwhile, combine lentils and 2 cups water in a medium saucepan. Bring to boiling; cook 20 minutes or till tender. Drain; rinse with cold water. Drain again. For dressing combine oil, vinegar, sugar , lemon juice, mustard and oregano in a screw-top jar. Cover, shake well. Combine bulgur, lentils, tomato, cucumber, onion, and olives in a large bowl. Shake dressing well; pour over bulgur mixture. Toss to coat bulgur mixture well. Cover and chill at least 4 hours or overnight. Before serving, stir in cheese.