Bulgur, Mint, and Parsley Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Light, herby, and vibrantly flavored, this salad makes a fine addition to a meze spread. Make up to two hours ahead so tastes can meld. Ingredients:
1 cup uncooked bulgur |
1 cup boiling water |
3 tablespoons fresh lemon juice |
2 tablespoons extra-virgin olive oil |
3 garlic cloves, minced |
3 cups chopped tomato (about 2 large) |
1 1/4 cups chopped seeded peeled cucumber (about 1 medium) |
1 cup chopped fresh parsley |
1/2 cup chopped green onions (about 3) |
1/4 cup chopped fresh mint |
3/4 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
Directions:
1. Combine bulgur and 1 cup boiling water in a medium bowl. Cover and let stand 30 minutes or until tender. Stir in juice, oil, and garlic. Cool to room temperature.
2. Combine bulgur mixture, tomato, and remaining ingredients in a large bowl; toss gently to coat.
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