Lebanese Layered Salad

Lebanese Layered Salad Recipe

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Daily Inspiration S


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


  • 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
  • 3
    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


  1. Place 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.
  2. Layer onion, tomato, parsley, mint, dill, cucumber, and bell pepper evenly over bulgur mixture. Sprinkle with 3/4 tsp. salt and black pepper.
  3. Cover 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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