1 cup bulgur (cracked wheat)
1 large bunch of parsley (curly-leaved, not coriander—flat
Chinese parsley) chopped fine
1 package of about 30-40 cherry tomatoes, each cut into 3
– 4 slices
1 yellow bell pepper cut into very small pieces
About ½ cup onion cut into very small pieces
Black pepper to taste
Salt to taste
A large spoon of ground sumac (or try some other spices
like oregano)
A generous amount of olive oil
Prepare the bulgur as the package indicates. Usually this means boiling twice
as much water and then adding it to the measured bulgur and letting it
stand until the bulgur soaks up the water and softens. Meanwhile, prepare the vegetables and add
them after the bulgur has cooled to about room temperature. Add the seasonings and olive oil. Refrigerate and serve cold.
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