Lebanese Layered Salad

Lebanese Layered Salad Recipe

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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.


★★★★★ 1 vote

20 Min
No-Cook or Other


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1 c
uncooked medium bulgur
3/4 c
fresh lemon juice (about 4 large lemons)
2 Tbsp
extra-virgin olive oil
1 3/4 tsp
salt, divided
garlic cloves, minced
2 c
finely chopped red onion
5 c
chopped tomato
1/2 c
chopped fresh parsley
1/2 c
chopped fresh mint
1/4 c
chopped fresh dill
2 c
seeded and peeled cucumber
1 c
chopped red bell pepper
1/4 tsp
freshly ground black pepper

How to Make Lebanese Layered Salad


  • 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.
  • 2Layer onion, tomato, parsley, mint, dill, cucumber, and bell pepper evenly over bulgur mixture. Sprinkle with 3/4 tsp. salt and black pepper.
  • 3Cover with plastic wrap, refrigerating at least 24 hours or up to 48 hours before serving.

Printable Recipe Card

About Lebanese Layered Salad

Course/Dish: Other Salads
Main Ingredient: Vegetable
Regional Style: Middle Eastern
Other Tags: For Kids, Healthy

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