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Author: Anita's Table Talk


  • 1 cup bulgur wheat (or quinoa)
  • 3-4 tomatoes, seeded and chopped
  • ½ small red onion, chopped
  • 2 cucumbers, peeled, seeded and chopped
  • 3 cloves garlic, minced
  • 2 cups chopped fresh parsley
  • cup fresh mint leaves, chopped
  • 2 teaspoons salt
  • ½ cup lemon juice
  • ½ cup olive oil


  • In a medium bowl, PLACE bulgur wheat and COVER with 1 cup of boiling water. SOAK for approximately 30 minutes until water has been absorbed.
  • In a mixing bowl, COMBINE the bulgur wheat, tomatoes, cucumbers, onion, garlic, parsley, mint, salt, lemon juice, and olive oil.
  • COVER and REFRIGERATE for 5 hours or overnight (even better). Be sure to mix salad before serving as dressing collects at the bottom of the bowl.