Follow these steps for perfect results
cracked bulgur wheat
soaked
firm ripe tomatoes
finely chopped
fresh mint
finely chopped
fresh parsley
finely chopped
green onions
finely chopped
key limes
juiced
olive oil
salt
black pepper
tender lettuce leaf
Soak the bulgur wheat in enough water to cover for 30 minutes.
Finely chop the tomatoes, parsley, mint, and green onions (tender green and white parts).
Drain the wheat.
Mix the drained wheat in a large bowl with the chopped tomatoes, parsley, mint, and green onions.
Add the key lime juice and olive oil.
Season with salt and black pepper to taste.
Let the mixture rest in the refrigerator for at least 30 minutes to allow the flavors to develop.
Serve with lettuce leaves.
Expert advice for the best results
For a spicier version, add a pinch of red pepper flakes.
Adjust the amount of lime juice and olive oil to your taste.
Allowing the salad to sit for a few hours will enhance the flavors.
Everything you need to know before you start
10 minutes
Can be made a day ahead.
Serve in a bowl or on a platter, garnished with extra mint sprigs.
Serve chilled as a side dish.
Serve with grilled meats or vegetables.
Serve as part of a mezze platter.
Complements the fresh and herbal flavors.
Refreshing and light.
Discover the story behind this recipe
A staple in Middle Eastern cuisine, often served during gatherings and celebrations.
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