By April Freeman | Jul 7, 2016
This salad is a favorite at my house. We often eat it in pita breads, topped with falafel and tzatziki sauce. However, it’s really good on its own too. It takes advantage of fresh veggies, tangy parsley, and offers a touch of garlic zing. This recipe isn’t difficult, but it does take a lot of veggie chopping. Make sure your chef’s knife is sharp for this recipe.
Boil 2 cups of water and pour it into a medium sized bowl containing 1/2 cup bulgur wheat. Allow the wheat to soak for about 30 minutes and drain off any water that remains.
1 bunch parsley
1/2 slicing cucumber
Stir the chopped veggies into the bowl with the drained bulgur wheat. Add:
1-1/2 cloves of minced garlic
1 teaspoon salt
1/4 cup lemon juice
5 tablespoons olive oil
Toss to distribute the seasonings and oil over the vegetables. Refrigerate for at least four hours to allow the flavors to blend.
For extra flavor, add some crumbled feta cheese on top when you serve it.
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