Makes 6 servings
This Middle Eastern herb salad is fresh and bright, with a chewy bite from soaked bulgur wheat. Enjoy it over lettuce, stuffed into a pita, or served alongside hummus and warm flatbreads.
Ingredients
- 1/2 cup fine bulgur wheat
- 1 teaspoon kosher salt, plus more to taste
- 2 cups coarsely chopped flat-leaf parsley (from about 2 bunches)
- 1/2 cup coarsely chopped mint (from about 1 bunch)
- 2 tomatoes, diced
- 1/2 cucumber, peeled, seeded, and diced
- 2 scallions, chopped
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons lemon juice, or to taste
- Freshly ground black pepper, to taste
Directions
- Rinse the bulgur in cold water and place it in a heat-safe bowl. Add 1 cup of boiling water and the salt. Allow to sit, covered, until tender, about 20 minutes.
- Drain any excess water if necessary. Use a fork to “fluff” the bulgur grains. Cover and refrigerate until cool.
- Combine the bulgur, parsley, mint, tomatoes, cucumbers, scallions, olive oil, and lemon juice in a bowl. Lightly mix, being careful not to mash the ingredients together.
- Adjust seasonings with lemon juice, salt, and pepper to taste.
- Transfer to a chilled serving bowl. Cover and refrigerate until ready to serve.
