SALADS - SYRIAN-LEBANESE BULGUR, MINT, AND PARSLEY SALAD

 

Serves 6 to 8

1 cup medium-fine bulgur or cracked wheat

2/3 cup extra virgin olive oil

4-5 cloves garlic, minced

¾ to 1 cup lemon juice

1 large bunch of green onion, cut into ¼-inch dice

2 large bunches of fresh flat-leaf parsley, chopped

¼ cup chopped fresh mint

5 large tomatoes, ¼-inch dice

2 medium cucumbers, peeled, seeded, and cut into ¼-inch dice

Salt and freshly ground pepper

Romaine lettuce leaves or pita bread

Place bulgur at the bottom of a large bowl.

Mix together oil, garlic, and lemon juice and drizzle over the bulgur.  Layer green onions, parsley, mint, tomatoes, and cucumber in the bowl, in that order.  Season the top layer of cucumbers well with salt and pepper and cover with plastic wrap.  Refrigerate for at least 24 hours and up to 48 hours. 

Bring to room temperature.  Season with 1 teaspoon salt.  Toss together and serve with romaine lettuce leaves or warm pita bread triangles.

MY NOTE:  I prefer to use 1 ½ cup bulgur with ½ cup olive oil and ½ cup lemon juice.  Toss the salad together about 8 hours before serving to give the bulgur some extra moisture.

From From Tapas to Meze: Small Plates from the Mediterranean by Joanne Weir.