Lebanese Summer Salad

  • Yield 6 servings

Fresh veggies and herbs make this a light summer side.


1/2 cup bulgur wheat
1/2 cup cold water
6 medium tomatoes, seeded and finely chopped (1 1/2 pounds)
1 bunch green onions, finely chopped (white and green parts)
1 bunch parsley, finely chopped
2 tablespoons finely chopped mint leaves
1/3 cup vegetable, canola or extra virgin olive oil
Juice of 2 lemons (1/4 cup)
1 teaspoon salt, or to taste


  1. Combine the bulgur wheat and 1/2 cup cold water in a medium bowl. Let stand 40 minutes, or until liquid is absorbed.
  2. Add remaining ingredients, stir to blend, cover with plastic wrap and refrigerate overnight.

—Vicki Wilder, Englewood, Fla.



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