This bulgur salad can be served warm or cold and is a great vehicle for any veggies, herbs and cheese you need to use up!
1 cup bulgur wheat
2 tablespoon Extra Virgin Olive Oil, divided
1 small zucchini or summer squash, thinly sliced
3/4 cup of fresh corn kernels, cut from 2 ears of corn
2 tablespoons fresh herbs, such as oregano, basil, parsley or chive
kosher salt and freshly ground pepper
1/4 cup feta, crumbles
Cook bulgur according to package directions. Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add zucchini and saute until almost translucent and tender, about 8 minutes. Add the corn and cook until tender and just turning golden, about 3 minutes. Remove from heat and add the herbs, tossing to coat. Season the vegetables with salt and pepper to taste. In a large bowl, combine with cooked bulgur with the veggies. Garnish with the feta and more EVOO.