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Layered Lebanese Salad

This twist on a Middle Eastern favorite, tabbouleh salad, is the ultimate make-ahead choice. It needs a full 24-hour chill time so the bulgur will soften and absorb the dressing. It's definitely worth the wait.

Southern Living JUNE 2005

  • Yield: Makes 10 to 12 servings
  • Prep time:45 Minutes
  • Stand:30 Minutes


  • 1 cup uncooked bulgur wheat
  • 1/3 cup fresh lemon juice
  • 1/3 cup vegetable or chicken broth
  • 1/3 cup extra virgin olive oil
  • 3 garlic cloves, minced
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon freshly ground pepper
  • 2 cups finely chopped red onion
  • 5 cups chopped tomato (about 4 large tomatoes)
  • 1/2 cup chopped fresh parsley
  • 1/2 cup chopped fresh mint
  • 1/4 cup chopped fresh dill
  • 2 cups peeled, seeded, and chopped cucumber (about 2 medium cucumbers)
  • 1 to 2 large red bell peppers, chopped


Place bulgur in a large glass bowl. Stir together lemon juice and next 5 ingredients; drizzle lemon juice mixture evenly over bulgur, and let stand 30 minutes at room temperature.

Layer onion and next 6 ingredients over bulgur mixture. Cover and chill at least 24 hours or up to 48 hours.


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Layered Lebanese Salad recipe