lebanese layered salad
(2 RATINGS)
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. Try layering it in a trifle bowl so all of the colorful ingredients will show. Prep time does not include refrigeration time. Recipe is from Cooking Light Magazine.
No Image
prep time
20 Min
cook time
method
No-Cook or Other
yield
8
Ingredients
- 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 seeded and peeled cucumber
- 1 cup chopped red bell pepper
- 1/4 teaspoon freshly ground black pepper
How To Make lebanese layered salad
-
Step 1Place bulgur in a large bowl. Combine juice, oil, 1 tsp. salt, and garlic in a small bowl, stir well with a whisk. Drizzle juice mixture over bulgur.
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Step 2Layer onion, tomato, parsley, mint, dill, cucumber, and bell pepper evenly over bulgur mixture. Sprinkle with 3/4 tsp. salt and black pepper.
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Step 3Cover with plastic wrap, refrigerating at least 24 hours or up to 48 hours before serving.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Other Salads
Tag:
#For Kids
Tag:
#Healthy
Diet:
Vegetarian
Diet:
Diabetic
Diet:
Low Fat
Diet:
Dairy Free
Diet:
Low Carb
Ingredient:
Vegetable
Method:
No-Cook or Other
Culture:
Middle Eastern
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