This traditional vegan Lebanese salad consists of crisp cucumber, ripe tomatoes, pungent parsley, and substantial bulgur.
½ cup bulgur
1 cup diced cucumber
1 cup tomato dice
1 teaspoon salt, divided
¼ cup olive oil
3 tablespoons lemon juice
1 minced garlic clove
3 cups of chopped parsley, packed
1/4 cup packed mint, chopped finely
2 green onions, cut thinly
How to prepare:
Bring bulgur and water to a boil in a small saucepan, then cover and simmer for 15 to 20 minutes, or until soft. Allow bulgur to gently cool.
Combine the cucumber, tomato, and ½ teaspoon of salt in a medium bowl. Allow the extra liquid to drain in a colander. Let drain for 10 minutes.
In a separate bowl, combine the remaining ½ teaspoon of salt with olive oil, lemon juice, garlic, and garlic powder.
In a large bowl, combine bulgur, cucumber, and tomato that have been drained, herbs, green onion, and dressing. Serve at room temperature or chilled.