Ingredients:

  • ½ cup fine bulgur wheat (US: 100g/UK: 3.5oz)
  • 1 cup boiling water (US: 240ml/UK: 240ml)
  • 1 cup finely chopped fresh parsley (US: 30g/UK: 1oz)
  • ½ cup finely chopped fresh mint (US: 15g/UK: 0.5oz)
  • 1 cup finely diced ripe tomatoes (about 2 medium) (US: 180g/UK: 6oz)
  • ½ cup finely diced cucumber (about ½ medium, peeled or unpeeled) (US: 80g/UK: 2.8oz)
  • ¼ cup finely diced red onion (US: 30g/UK: 1oz)
  • ¼ cup extra virgin olive oil (US: 60ml/UK: 2fl oz)
  • ¼ cup freshly squeezed lemon juice (from about 1-2 lemons) (US: 60ml/UK: 2fl oz)
  • 1 clove garlic, minced
  • ½ teaspoon sea salt (or to taste)
  • ¼ teaspoon black pepper (freshly ground)

Instructions:

  1. Place the bulgur wheat in a small bowl. Pour boiling water over the bulgur, stir, and let it sit for 15-20 minutes, or until softened. Fluff with a fork.
  2. In a large bowl, combine the chopped parsley, mint, tomatoes, cucumber, and red onion.
  3. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, salt, and pepper.
  4. Add the softened bulgur to the bowl with the vegetables and herbs. Pour the dressing over the salad.
  5. Gently toss everything together to combine. Taste and adjust seasoning as needed. Cover and chill for at least 30 minutes to allow the flavors to meld.
  6. Serve chilled.