Description
A fresh and vibrant Middle Eastern salad featuring parsley, bulgur, and tomatoes tossed in a bright lemon and olive oil dressing. Light, refreshing, and perfect for warm days.
Ingredients
1/2 cup bulgur wheat
1 cup boiling water
3 cups finely chopped fresh parsley
1/4 cup finely chopped fresh mint
4 tomatoes diced
3 green onions sliced
1/4 cup olive oil
1/4 cup fresh lemon juice
salt to taste
black pepper to taste
Instructions
- Place the bulgur wheat in a bowl and pour boiling water over it. Cover and let sit for 20 to 30 minutes until tender, then drain any excess liquid.
- Fluff the bulgur with a fork and allow it to cool slightly.
- In a large bowl, combine the chopped parsley, mint, tomatoes, and green onions.
- Add the cooled bulgur to the vegetables and toss gently.
- In a small bowl, whisk together olive oil, lemon juice, salt, and black pepper.
- Pour the dressing over the salad and toss until evenly coated.
- Taste and adjust seasoning if needed, then refrigerate for at least 30 minutes before serving.
Notes
Substitute bulgur with quinoa for a gluten-free option.
Add cucumber for extra crunch or pomegranate seeds for a sweet-tart twist.
Feta cheese can be added for a richer flavor, though it will no longer be vegan.
Store in an airtight container in the refrigerator for up to 2 days.
Best served chilled or at room temperature; do not reheat.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cook
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 180 kcal
- Sugar: 5 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 0 mg
