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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This tangy salad can be served chilled or at room temperature. Make at least a day ahead, so the bulgur will soften and absorb the lemon juice. Ingredients:
1 cup uncooked medium bulgur |
3/4 cup fresh lemon juice (about 4 large lemons) |
2 tablespoons extra-virgin olive oil |
1 3/4 teaspoons salt, divided |
3 garlic cloves, minced |
2 cups finely chopped red onion |
5 cups chopped tomato |
1/2 cup chopped fresh parsley |
1/2 cup chopped fresh mint |
1/4 cup chopped fresh dill |
2 cups chopped seeded peeled cucumber |
1 cup chopped red bell pepper |
1/4 teaspoon freshly ground black pepper |
Directions:
1. Place bulgur in a large bowl. Combine juice, oil, 1 teaspoon salt, and garlic in a small bowl; stir well with a whisk. Drizzle juice mixture over bulgur. Layer onion, tomato, parsley, mint, dill, cucumber, and bell pepper evenly over bulgur mixture. Sprinkle with 3/4 teaspoon salt and black pepper. Cover with plastic wrap; refrigerate at least 24 hours or up to 48 hours before serving.
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