Ingredients

The following ingredients have 6 Servings
  • 1 cup fine bulgur (sometimes called #1)
  • 2 bunches curly parsley
  • 12 large mint leaves
  • 1/2 English cucumber
  • 5 scallions
  • 3 medium tomatoes
  • 2 lemons, juiced (about 6 tablespoons)
  • 1/2 cup extra-virgin olive oil
  • 1 pinch salt and pepper, plus more to taste

Instruction

  • Put the bulgur in a bowl, cover it with an inch of just-boiled water, and let it sit at least 20 minutes. (It will double in size.)
  • Wash and dry the parsley and mint. Remove the stems, finely chop the herbs together, and put them in a large mixing bowl.
  • Peel and deseed the cucumber half. Slice it lengthwise into thirds, then chop. Chop the scallions and tomatoes and add them to the cucumber, parsley, and mint.
  • Drain any remaining water out of the bulgur and add it to the vegetables.
  • Add the lemon juice, olive oil, salt, and pepper to the salad. Mix well, taste, and adjust the seasoning and olive oil as needed.