Luscious Lebanese Layered Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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My neighbor, many years ago, was married to a Lebanese and introduced me to Tabooli aka Tabbouleh and I have been making some form of it ever since! This tangy salad can be served chilled or at room temperature. Read more . Make at least a day ahead so the bulgur will soften and absorb the lemon juice. I think the secret is to use fresh, finely chopped mint! 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 finely chopped fresh parsley |
1/2 cup finely chopped fresh mint |
1/4 cup finely 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.
2. Combine juice, oil, 1 teaspoon salt, and garlic in a small bowl;
3. stir well with a whisk.
4. Drizzle juice mixture over bulgur.
5. Layer onion, tomato, parsley, mint, dill, cucumber and bell pepper evenly over bulgur mixture.
6. Sprinkle with 3/4 teaspoon salt and black pepper.
7. Cover with plastic wrap, refrigerate at least 24 hours or up to 48 hours before serving.
8. Yield: 8 servings (serving size: 1 cup)
9. In this recipe, I finely chop everything!
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