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.
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.
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