Description
Bright, herby, and fresh, it’s like summer in a bowl! This recipe is perfect for a quick lunch or a side dish that steals the show.
Ingredients
Units
Scale
For the salad:
- 1 cup bulgur wheat
- 1 bunch mint (about 1/2 cup, chopped)
- 1 bunch parsley (1 cup, chopped)
- 1 bunch dill (optional but adds a nice twist—about 1/4 cup, chopped)
- 1 cucumber (peeled and diced)
- 1 large tomato (diced)
- 1 cup warm water
- 1 spring onion (finely chopped)
For the dressing:
- 1/3 cup olive oil
- 3 tablespoons fresh lemon juice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Place the bulgur wheat in a large bowl.
- Pour the warm water over it, cover with a plate, and let it sit for about 20 minutes.
- Once it’s softened and absorbed all the water, fluff it up with a fork.
- While the bulgur is soaking, finely chop the mint, parsley, dill (if using), cucumber, tomato, and spring onion.
- In a small bowl or jar, whisk together the olive oil, lemon juice, salt, and pepper.
- Adjust seasoning to taste, because life’s too short for bland dressing.
- Add the chopped veggies and herbs to the fluffed-up bulgur.
- Pour the dressing over the top and toss everything gently but thoroughly.
- Pop it in the fridge for at least 30 minutes if you can wait, it’s even better cold.
- Serve as a light meal or alongside grilled meats.
- Don’t forget to taste-test with a fork straight from the bowl!
Notes
Created, prepared, tried, and tested by Rochelle from SA Tasty Recipes, Saffas Daily Recipes,
Nutrition
- Serving Size: 1 serving
- Calories: 154
- Sugar: 1.1 g
- Sodium: 301.8 mg
- Fat: 9.7 g
- Saturated Fat: 1.4 g
- Trans Fat: 0 g
- Carbohydrates: 15.8 g
- Fiber: 1.5 g
- Protein: 2.6 g
- Cholesterol: 0 mg
