Perfect for summer, a salad of cherry tomatoes, Israeli cucumbers, parsley, bulgar wheat and tilapia. It’s an easy and delicious way to serve fish all year round.

You can use tilapia or another firm fish like mahi mahi, salmon, tuna and sea bass.

If possible, use Israeli cucumbers (known as Persian cucumbers in other communities) with the skin on. They’re the small, thin skinned and seedless variety.

Yields 4 first course servings

1/2 cup thin bulgar wheat
2 tilapia fillet (about 8 oz.)
Juice of one lemon
1 pint cherry tomatoes, halved
2 Israeli (or Persian) cucumbers, skin on, cut into small cubes
1/4 red onion, finely chopped
1/2 cup chopped parsley or cilantro
1/2 jalapeno, seeded and chopped (optional)
2 tablespoons olive oil
1 tablespoon sumac
Salt to taste

1) Put the bulgar wheat in a fine mesh strainer and wash under running water for 1 minute. Transfer to a large bowl.
2) Cut the tilapia to 3/4 inch cubes and put in a small bowl. Mix the tilapia with lemon juice and transfer with the juice to the bulgar. Mix well, cover with plastic wrap and move to the fridge for 20 minutes.
3) Take the bowl out of the fridge and mix in the vegetables and herbs. Add olive oil and mix, then add sumac and salt to taste. Serve immediately.