Luscious Lebanese Layered Salad
From conner909 17 years ago
- - to make
- Serves 8
My neighbor, many years ago, was married to a Lebanese and introduced me to Tabooli aka Tabbouleh and I have been making some form of it ever since! This tangy salad can be served chilled or at room temperature. Read more Make at least a day ahead so the bulgur will soften and absorb the lemon juice. I think the secret is to use fresh, finely chopped mint! See less
Ingredients
- 1 cup uncooked medium bulgur shopping list
- ¾ cup fresh lemon juice (about 4 large lemons) shopping list
- 2 Tablespoons extra-virgin olive oil shopping list
- 1 ¾ teaspoons salt, divided shopping list
- 3 garlic cloves, minced shopping list
- 2 cups finely chopped red onion shopping list
- 5 cups chopped tomato shopping list
- ½ cup finely chopped fresh parsley shopping list
- ½ cup finely chopped fresh mint shopping list
- ¼ cup finely chopped fresh dill shopping list
- 2 cups chopped, seeded peeled cucumber shopping list
- 1 cup chopped red bell pepper shopping list
- ¼ teaspoon freshly ground black pepper shopping list
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 ¾ teaspoon salt and black pepper.
- Cover with plastic wrap, refrigerate at least 24 hours or up to 48 hours before serving.
- Yield: 8 servings (serving size: 1 cup)
- In this recipe, I finely chop everything!
People Who Like This Dish 6
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" It was excellent "