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.
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
How to Make It
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.
The pretty layered presentation.makes this a fun variation on tabbouleh. Great for summer get-togethers because it makes a *lot* of salad. Flavor-wise I would have preferred a ratio of ingredients closer to more traditional tabbouleh, with lots more parsley and lemon juice and less tomato/cucumber.
Over the past few years, this has become my go-to recipe for summer barbecues and pot-lucks. It's an awesome tabbouli salad, souped up with wonderful veggie extras, and a show-stoppingly beautiful layered salad as well.
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