Lebanese Summer Salad

  • Yield: 6 servings


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