Mediterranean Layered Salad

Mediterranean Layered Salad

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Lynnda Cloutier


This recipe needs overnight refrigeration. It's a variation on the standard layered salad.Source: unknown


★★★★★ 1 vote



  • 3/4 c
    fresh lemon juice, about 4 large lemons
  • 2 Tbsp
    extra virgin olive oil
  • 3 clove
    garlic, minced
  • 1 tsp
  • 1 c
    uncooked medium bulgur
  • 2 c
    finely chopped red onions
  • 5 c
    chopped tomatoes, about 5 large tomatoes
  • 1/2 c
    chopped fresh parsley
  • 1/2 c
    chopped fresh mint
  • 1/4 c
    chopped fresh dill weed
  • 2 c
    chopped seeded peeled cucumbers
  • 1 c
    chopped red bell pepper
  • 3/4 tsp
  • 1/4 tsp
    freshly ground pepper

How to Make Mediterranean Layered Salad


  1. Mix the lemon juice, olive oil, garlic, and 1 tsp. salt in small bowl. Mix well. Drizzle over Bulgar in large serving bowl.
  2. Layer onions, tomatoes, parsley, mint, dill weed, cucumbers, and bell pepper over the Bulgar mixture. sprinkle with 3/4 tsp salt and pepper. Chill, covered with plastic wrap, for 24 to 48 hours before serving.Serves 8 to 10
  3. This dish looks great layered in a glass trifle bowl.

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About Mediterranean Layered Salad

Course/Dish: Lettuce Salads

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