Description

A fresh, vibrant Middle Eastern salad made with parsley, tomatoes, cucumber, bulgur wheat, and a bright lemon-olive oil dressing. It’s the perfect light and zesty dish for any occasion.

Ingredients

1/2 cup fine or medium bulgur wheat
1 cup boiling water
2 cups flat-leaf parsley, finely chopped (stems removed)
2 ripe tomatoes, finely diced
1 small cucumber, finely diced
3 green onions, finely sliced
1/4 cup fresh mint, finely chopped
1/4 cup fresh lemon juice (about 2 lemons)
1/4 cup extra-virgin olive oil
Salt and black pepper, to taste

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Instructions

Place bulgur in a bowl and cover with boiling water. Let soak for 15–20 minutes until tender. Drain excess water and fluff with a fork.
Finely chop parsley, tomatoes, cucumber, green onions, and mint.
In a large bowl, combine soaked bulgur with chopped vegetables and herbs.
Drizzle with lemon juice and olive oil. Season with salt and pepper to taste. Toss gently until everything is well combined.
Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld. Toss again just before serving.

Notes

Use fine or medium bulgur for the best texture; avoid coarse bulgur for this salad.
Gently squeeze excess juice from tomatoes to prevent sogginess.
Serve in lettuce cups, mason jars, or as part of a mezze platter.