It's All Greek To Me - Bulgar Wheat Salad and giveaway

I am so excited to be part of the Fall Tour for a wonderful cookbook It's All Greek To Me by Debbie Matenopoulos.

Disclosure: I was given the book to review and all opinions of this cookbook are my own.

#FallForGreek

It's All Greek to Me ~ Bulgar Wheat Salad and Giveaway

The first time I tried Greek food was many years ago in Finland and then again a few years ago in Indianapolis.  My first meal was lamb that was so awesome and the second meal was a combination of different types of Greek food.  Although I have tasted Greek Food, I have never made anything myself.

The cookbook is like a storybook and as I read through it I felt like I was there in Greece making each recipe.  With Debbie's beautiful pictures and explanations of each recipe and easy to follow recipes, I was enthralled with each page as I turned them.

As I scoured the book for recipes to make I had a hard time deciding what to make for this post.  I have wanted to try Bulgar Wheat for a long time and even had some in my cupboard just for this occasion, so when I saw the recipe for the Bulgar Wheat Salad I knew what I had to make first.  The flavours in this salad are magnificent and Bulgar Wheat is easy to make.

Bulgar Wheat Salad 

I was given permission to give you the recipe

Pligouri Salata (plee-GHOO-ree sah-lah-TAH) 

Bulgur Wheat Salad 

Bulgur wheat is a grain used often in Greece. This nutty, quick-cooking salad is a surprisingly refreshing
crowd pleaser.
SERVES 6 TO 8
4 tablespoons extra-virgin olive oil, divided
1 medium yellow onion, diced small
1 cup bulgur wheat
1 cup low-sodium vegetable broth or water
3 medium tomatoes, cored and diced
3 scallions, white and soft green parts, thinly sliced
1 clove garlic, finely chopped
1/4 cup finely chopped fresh Italian flat-leaf parsley
1 tablespoon finely chopped fresh mint
1/4 cup chopped walnuts
1 tablespoon lemon zest (1 lemon)
2 to 3 tablespoons freshly squeezed lemon juice
(1 lemon)
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
Heat 2 tablespoons of the olive oil in a medium saucepan set over medium heat. Add the onion and sauté until translucent, about 5 to 6 minutes, stirring frequently. Add the bulgur wheat and stir to coat with olive oil–onion mixture. Add the vegetable broth or water, increase heat to medium-high, and bring to a boil.
Reduce heat to medium-low and simmer, uncovered, for 4 minutes. Remove from heat, cover, and set aside for 10 minutes.
Meanwhile, combine the tomatoes, scallions, garlic, parsley, mint, walnuts, and lemon zest in a large
mixing or serving bowl. Toss to combine.
Fluff the bulgur wheat with a fork and add it to the bowl. Add the lemon juice, the remaining 2 tablespoons of olive oil, salt, and pepper, and mix gently to combine. Let stand for 10 minutes for the flavors to come together, and serve. Alternatively, cover and refrigerate for up to 2 hours before serving.

There are so many recipes that I want to make, the next one being the Biscotti that is Debbie's Mom old fashion recipe.  Debbie has shared 120 of her family's tradition Greek recipe making them healthier and easy to make.

The exciting part of this review is that I am able to give you a chance of receiving this book for yourself.   With the holidays coming it is a perfect time to win a new cookbook.

Giveaway available in USA and Canada

Enter by filling out the Rafflecopter below.  The winner will be emailed and will have 48 hours to respond.  If the don't respond in the 48 hours, another winner will be picked. 
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Shared at these awesome parties:  Foodie Fridays, Say G'day Saturday