The classic Mediterranean Salad boosted by crunchy cucumber, sweet tomatoes, and briny olives. —Pinch&Swirl
1 1/2 cups
fresh lemon juice
extra-virgin olive oil
garlic clove, minced
scallions, finely chopped
minced fresh flat leaf parsley
fresh mint leaves, minced
tomato, coarsely chopped
cucumber, cut into 1/2-inch cubes
kalamata olives, pitted and halved
In This Recipe
Bring water to boil, add dry bulgur to boiling water, stir. Turn heat off, leaving the pan in place; cover and let stand 25 minutes.
Fluff bulgur with a fork and then allow to cool to room temperature.
Once the bulgur is cool, add salt, lemon juice, and garlic. Stir to combine; cover tightly and refrigerate for at least 30 minutes or overnight.
About ½ hour before you plan to serve this salad, remove the bulgur mixture from the fridge and toss with a fork to lighten and separate. Add remaining ingredients and stir gently to combine. Taste for seasoning – add salt and freshly ground black pepper to taste. Serve.