Lemony Bulgur Salad with Tomatoes and Parsley
A bright, herb-packed bulgur salad in the spirit of tabbouleh. The bulgur softens in hot water with no stovetop cooking, then gets tossed with lots of parsley, mint, tomato, cucumber, and a simple lemon and olive oil dressing. It tastes even better after a few hours in the fridge.
30 mins
4 servings
Ingredients
- ½ English Cucumber
- 1 Lemon
- ¼ cup Mint (Fresh)
- 1 bunch of Parsley (Fresh)
- 2 Roma Tomatoes
- 3 Scallions
- 1 cup Bulgur
- ½ teaspoon Kosher Salt
- ¼ teaspoon Black Pepper
- 1 ½ cups Boiling Water
- 3 tablespoons Olive Oil
Directions
- Put the bulgur and salt in a heatproof bowl and pour the boiling water over it. Cover and let it stand for 20 minutes, until the bulgur is tender and the water is absorbed (medium bulgur may need 5 to 10 minutes more). Fluff with a fork and let it cool slightly.
- While the bulgur soaks, chop the parsley, mint, tomatoes, cucumber, and green onions.
- In a small bowl, whisk together the olive oil, lemon juice, and pepper.
- Add the herbs and vegetables to the bulgur, pour the dressing over the top, and toss well. Taste and add more salt or lemon if needed.
- Serve right away, or cover and refrigerate for up to 1 day.
