A refreshing traditional Levantine parsley salad that is simple to prepare, incredibly delicious, and the perfect summer dish.
Place the bulgur in a large bowl and cover with 1.5 times the amount of hot water. Cover the bowl and let the bulgur swell for 10-15 minutes.
Mix olive oil and lemon juice in a small bowl to create a dressing. Optionally, add the finely chopped onion into the dressing and let it infuse for 2-3 minutes.
Wash the fresh herbs and vegetables thoroughly and chop them as finely as possible. De-seed the pomegranate.
Use a fork to fluff the bulgur and let it cool down. Combine the chopped vegetables and pomegranate seeds with the bulgur, add the dressing, and mix well.
Season the salad with salt or adjust the taste with more lemon juice or olive oil as needed.
Continua nella nostra app per un'esperienza migliore
