If you have a surplus of parsley on hand, this classic Levantine salad is the ideal way to use it up. Bursting with nutrients and fiber, it has a refreshing taste that is the perfect foil for the richly spiced kebabs and other meats and sauces of the eastern Mediterranean table.
- 1 cup (6 oz./185 g) bulgur
- Salt and freshly ground pepper
- 1 cup (8 fl. oz./250 ml) boiling water
- 1 English cucumber, seeded and chopped
- 1 cup (6 oz./185 g) cherry tomatoes, halved
- 1 cup (1 1/2 oz./45 g) chopped fresh flat-leaf parsley
- 1/4 cup (1/3 oz./10 g) chopped fresh mint
- 1/4 cup (3/4 oz./20 g) thinly sliced green onion, white and light green portions
- 1/4 cup (2 fl. oz./60 ml) fresh lemon juice
- 3 Tbs. extra-virgin olive oil
- 1/4 tsp. ground allspice
Place the bulgur in a heatproof bowl. Dissolve 1 tsp. salt in the boiling water and pour over the bulgur. Cover tightly and let stand at room temperature for 30 minutes. The bulgur will absorb the water, swell, split and fluff.
Add the cucumber, tomatoes, parsley, mint, green onion, lemon juice, olive oil and allspice to the bulgur and stir and toss to mix well. Season with salt and pepper, cover and set aside at room temperature for at least 1 hour to allow the flavors to blend, then serve. Serves 4 to 6.
Adapted from Williams-Sonoma Vegetable of the Day, by Kate McMillan (Weldon Owen, 2012)