Description
A vibrant and refreshing Middle Eastern salad made with bulgur wheat, fresh herbs, and a zesty lemon-olive oil dressing. Perfect as a light meal or a side dish.
Ingredients
Scale
- 1 cup fine bulgur wheat
- 2 cups boiling water
- 1 bunch fresh parsley, finely chopped
- 1/2 bunch fresh mint, finely chopped
- 4 medium tomatoes, diced
- 1 small cucumber, diced
- 1/4 cup olive oil
- 1/4 cup freshly squeezed lemon juice
- Salt and pepper to taste
- Optional: 1/4 cup chopped green onions
- Optional: 1/4 teaspoon ground allspice
- Optional: 1/4 teaspoon cumin
- Optional: 1/4 cup crumbled feta cheese
Instructions
- Rinse the bulgur wheat under cold water and drain well.
- Combine bulgur with boiling water in a large bowl, cover, and let sit for 20 minutes.
- Finely chop the parsley and mint; dice the tomatoes and cucumber.
- Fluff the bulgur with a fork once tender.
- Add the chopped herbs and vegetables to the bulgur.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
- Pour dressing over the salad and toss gently to combine.
- If using, mix in green onions, allspice, cumin, or feta cheese.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
Use fresh flat-leaf parsley and fresh lemon juice for best flavor. Allowing the salad to sit enhances its taste. Avoid over-soaking the bulgur to maintain texture.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 3g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
Keywords: bulgur, tabouli, salad, vegetarian, lemon, parsley, mint