Levantine cuisine · Salads & Mezze

Bulgur Salad with Vegetables

Fine bulgur swollen in lemon juice, mixed with crisp cucumber, bell pepper and scallions.

Ingredients · for 4 servings

• 200 g fine bulgur
• 2 cucumbers
• 2 red bell peppers
• 1 bunch scallions
• 1 bunch flat-leaf parsley
• 1/2 bunch mint
• 2 lemons
• 6 tbsp olive oil
• 1 tsp sumac
• Salt, pepper

Instructions

1. Put the bulgur in a bowl, pour over 200 ml cold water and the juice of one lemon and let it swell covered for 20 min. until the grains are soft but still have some bite.
2. Halve the cucumbers lengthwise, scrape out the watery seeds with a spoon and cut the flesh into 5 mm cubes.
3. Deseed the bell peppers and dice them just as finely, cut the scallions into thin rings, and finely chop the parsley and mint.
4. Fluff the swollen bulgur with a fork and drain off excess liquid so the salad doesn't turn mushy.
5. Mix in the vegetables and herbs, season generously with the juice of the second lemon, the olive oil, sumac, salt and pepper.
6. Let the salad rest cold for 15 min., taste again before serving and arrange in a shallow dish.