150 minutes
A traditional Middle Eastern salad made with bulgur wheat, fresh herbs, tomatoes, and a lemony dressing.
Fine Bulgur, soaked
cups
Lemon Juice, freshly squeezed
0 from large lemons
Flat Leaf Parsley, chopped
cups
Mint, chopped
cups
Ripe Tomatoes, finely chopped
0 lb
Scallions, finely chopped
bunch
to taste
Extra Virgin Olive Oil, drizzled
as needed
1. Prepare Bulgur
Soak the fine bulgur in water for about 20 minutes until tender. Drain using a cheesecloth-lined strainer, gently squeezing out the excess water.
2. Combine Ingredients
In a large bowl, combine the soaked and drained bulgur with minced garlic, lemon juice, fresh chopped flat-leaf parsley, fresh mint, finely chopped ripe tomatoes, and finely chopped scallions. Season with kosher salt to taste.
3. Let it Marinate
Allow the mixture to sit for 2 to 3 hours at room temperature to let the flavors meld and the bulgur fully absorb the juices.
4. Finish and Serve
Before serving, drizzle the salad with extra virgin olive oil. Adjust the seasonings if needed with more salt or lemon juice. Serve with romaine lettuce leaves as cups.
Comments (0)