Bulgur Wheat Salad
Notes
Recipe from Three Sisters Around the Greek Table
bulgur wheat and salt. Remove from heat and set aside, covered, for 1
hour, or until all of the water has been absorbed. Fluff the cooked bulgur wheat with a fork and transfer to a medium-sized
bowl. Add the tomatoes, scallions, herbs and pepper and mix. Add the dressing ingredients to a small bowl and whisk. Drizzle over the
bulgur wheat salad and mix thoroughly. Serve right away or let the salad
sit and marinate for a couple of hours before serving.
- 2 cups water
- 1 cup bulgur wheat
- ½ tsp salt
- 2 tomatoes, chopped
- 5 scallions, white and pale green parts, chopped
- ¼ cup each of fresh parsley, mint and oregano, minced
- Fresh cracked pepper
- For the Dressing
- 5 tbsp fresh squeezed lemon juice
- ¼ cup olive oil
- ¼ tsp salt
bulgur wheat and salt. Remove from heat and set aside, covered, for 1
hour, or until all of the water has been absorbed. Fluff the cooked bulgur wheat with a fork and transfer to a medium-sized
bowl. Add the tomatoes, scallions, herbs and pepper and mix. Add the dressing ingredients to a small bowl and whisk. Drizzle over the
bulgur wheat salad and mix thoroughly. Serve right away or let the salad
sit and marinate for a couple of hours before serving.
Tried this recipe?Let us know how it was!
