A complex array of irresistible textures and flavors makes it a refreshing warm-weather salad, a wonderful side dish for a roast lamb dinner, or as a part of mezze, an assortment of small appetizers. It also keeps well in the refrigerator for a few days, allowing the flavors to meld, making it a great do-ahead salad for both an entertaining menu and the lunch pail. You can also use it as a filling for sandwiches, layered into pita bread and topped with cold sliced lamb and some sliced feta cheese (opposite).
- 1/2 cup bulgur wheat
- 2 tomatoes, diced (1 1/2 cups)
- 3 scallions (both white and green parts), trimmed and thinly sliced (1 cup)
- 2 to 3 cups chopped fresh curly parsley, stems removed
- 1 cucumber, peeled and diced (1 cup)
- 1/2 cup fresh mint leaves, chopped
- 1/4 teaspoon freshly grated lemon zest
- 2 tablespoons fresh lemon juice
- 1/3 cup extra-virgin olive oil
- 1/4 teaspoon coarse salt, or more to taste
- Rinse the bulgur wheat in cold running water and soak in a bowl of cold water for 20 minutes. Drain and place in a large bowl.
- Add the tomatoes, scallions, parsley, cucumber, and mint. Toss together.
- Whisk together the lemon zest and juice, olive oil, and salt. Stir the dressing into the salad to fully combine.
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