140 minutes
A refreshing and zesty salad featuring bulgur, fresh parsley, tomatoes, scallions, and mint, dressed in a lemon and olive oil dressing.
Bulgur, Fine Or Medium Grind, rinsed and drained
cups
Lemon Juice, divided
cups
cups
to taste
Cayenne Pepper, optional
teaspoons
Flat Leaf Parsley, minced
cups
Tomatoes, cored, halved, seeded, and cut into very small dice
cups
Scallions, minced
cups
Mint, minced
tablespoons
teaspoons
1. Soak Bulgur
Place the rinsed and drained bulgur in a bowl and mix it with 1/4 cup of lemon juice. Let this sit for about 20 to 40 minutes until the grains have absorbed the liquid and have a light, airy texture.
2. Prepare Dressing
While the bulgur is soaking, prepare the dressing in a separate bowl by combining the remaining lemon juice with olive oil, salt to taste, and cayenne pepper if using.
3. Combine Salad Ingredients
Once the bulgur is tender, combine it in a large mixing bowl with the minced parsley, diced tomatoes, minced scallions, and mint.
4. Dress the Salad
Pour the prepared dressing over the bulgur mixture and toss everything together until well combined. Cover the bowl and refrigerate the salad for 1 to 2 hours to allow the flavors to meld together.
5. Serve
Serve the salad chilled, ideally with crisp romaine lettuce leaves for added crunch and freshness.
Instead of bulgur, try using quinoa for a protein boost, couscous for a finer texture, or farro for a chewier bite.
Add diced fresh tomatoes for juiciness, pomegranate seeds for a pop of sweetness, or dried cranberries for a tart contrast.
Add chickpeas, grilled chicken, or flaked salmon to transform the salad into a more substantial meal.
Toasted pine nuts, slivered almonds, or chopped walnuts can add a delightful crunch and a nutty flavor.
Incorporate crumbled feta for a Greek twist, shaved Parmesan for an Italian flair, or diced halloumi for a Middle Eastern touch.
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