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Lebanese Layered Salad

Yield 8 servings (serving size: 1 cup)
This tangy salad can be served chilled or at room temperature. Make at least a day ahead, so the bulgur will soften and absorb the lemon juice.

Ingredients

  • 1 cup uncooked medium bulgur
  • 3/4 cup fresh lemon juice (about 4 large lemons)
  • 2 tablespoons extra-virgin olive oil
  • 1 3/4 teaspoons salt, divided
  • 3 garlic cloves, minced
  • 2 cups finely chopped red onion
  • 5 cups chopped tomato
  • 1/2 cup chopped fresh parsley
  • 1/2 cup chopped fresh mint
  • 1/4 cup chopped fresh dill
  • 2 cups chopped seeded peeled cucumber
  • 1 cup chopped red bell pepper
  • 1/4 teaspoon freshly ground black pepper

Nutrition Information

  • calories 148
  • caloriesfromfat 26 %
  • fat 4.2 g
  • satfat 0.6 g
  • monofat 2.6 g
  • polyfat 0.6 g
  • protein 4.3 g
  • carbohydrate 26.9 g
  • fiber 6.1 g
  • cholesterol 0.0 mg
  • iron 1.6 mg
  • sodium 532 mg
  • calcium 40 mg

How to Make It

  1. Place bulgur in a large bowl. Combine juice, oil, 1 teaspoon salt, and garlic in a small bowl; stir well with a whisk. Drizzle juice mixture over bulgur. Layer onion, tomato, parsley, mint, dill, cucumber, and bell pepper evenly over bulgur mixture. Sprinkle with 3/4 teaspoon salt and black pepper. Cover with plastic wrap; refrigerate at least 24 hours or up to 48 hours before serving.