Zucchini, Summer Squash, and Bulgur Salad with Fresh Parsley and Dill

1 1/4 cup water
1 cup bulgur (try the Emmer from Bluebird)
2 small or 1 medium zucchini, finely diced
2 small or 1 medium yellow summer squash, finely diced
1 bell pepper, stem and seeds removed, finely diced*
1/2 red onion, minced or 2 small sweet onions, minced
1/4 cup chopped fresh dill
1/4 cup chopped fresh parsley
2 Tablespoons olive oil
Freshly squeezed juice of 1 lime 
Freshly grated Parmesan cheese

1. Bring the water to a boil in a small pot, then add the bulgur.  Leave uncovered; cook the bulgur for 1 minute.  Remove the pot from the heat, cover, and set aside until the bulgur absorbed the rest of the water, about 15 minutes.

2. Fluff the cooked bulgur with a fork until the grains are well separated; transfer to a large bowl.  Add the zucchini, yellow squash, bell pepper, and onion.  Toss until well combined.

3. Whisk the dill, parsley, olive oil and lime juice in a small bowl.  Pour the dressing over the bulgur and toss until thoroughly combined.  Sprinkle with Parmesan cheese just before serving.  Serve at room temperature.  

Recipe from Farmer John’s Cookbook; The real dirt on vegetables.  

*I realize we are a little early to be talking about peppers in this recipe but everything else in the above recipe is ready for a perfect summer dish.  Give the peppers a few more weeks and then we will be in over our heads!  Though tomatoes and cucumbers are on the horizon!!