Follow these steps for perfect results
tomatoes
finely chopped
sweet vidalia onion
finely chopped
flat leaf parsley
minced
bulgur
soaked
olive oil
lemon
juice of
salt
to taste
Soak the bulgur in cold water for 20 minutes to soften.
Finely chop the tomatoes and sweet vidalia onion.
Mince the flat leaf parsley.
In a medium sized bowl, combine the chopped tomato, onion, and minced parsley.
Add the soaked bulgur to the bowl and mix gently.
In a separate small bowl, whisk together the olive oil, lemon juice, and salt to taste.
Pour the dressing over the salad and mix well.
Taste and adjust seasonings as needed, adding more salt or lemon juice to taste.
Cover the bowl and chill in the refrigerator for at least 30 minutes to allow the flavors to blend.
Expert advice for the best results
For a more intense flavor, marinate the salad for a longer period.
Add fresh mint for an extra layer of freshness.
Adjust the amount of lemon juice and olive oil to your preference.
Everything you need to know before you start
5 minutes
Can be made 1-2 days in advance.
Serve chilled in a bowl, garnished with a sprig of parsley.
Serve as a side dish or light lunch.
Pairs well with grilled meats or falafel.
Complements the fresh flavors of the salad.
Discover the story behind this recipe
A staple dish in Middle Eastern cuisine, often served as part of a mezze spread.
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