Ingredients
Method
Preparation
- Prepare the bulgur by cooking or soaking it until tender according to package directions. Drain and let cool.
- In a medium bowl, combine diced cucumber and tomato with 1/2 teaspoon of salt. Let it rest for at least 10 minutes.
- Chop the parsley finely and transfer it to a large serving bowl.
- Add the cooled bulgur, chopped mint (if using), and green onion into the bowl with parsley.
- Discard excess juices from the cucumber and tomato mixture and mix it into the bowl with bulgur.
Making the Dressing
- In a separate bowl, whisk together olive oil, lemon juice, garlic, and remaining salt. Pour it over the salad and stir to combine.
- Taste the salad and adjust lemon juice or salt as needed.
Serving
- Allow the salad to rest for 15 minutes before serving, or refrigerate for later use.
- Store in an airtight container for up to 4 days; flavors will deepen as it sits.
Notes
Use fresh herbs for best flavor. Let the salad rest to enhance flavor development. Adjust salt and lemon to your taste. It's perfect for meal prep.
