3/4 Cup Bulgur Wheat
Juice of 2 Lemons
4 Scallions, Minced
1/2 Cup Mint Leaves, Finely Chopped
1/4 Cup Olive Oil
3 Cups Parsley Leaves, Coarsely Chopped
1 Pint Cherry Tomatoes, Halved
Drain the bulgur wheat throughly and place in a salad bowl.
Season generously with salt and pepper.
Stir in the lemon juice and combine.
Mix the cherry tomatoes in a little bowl with salt, pepper, and the remaining olive oil.
Add the tomatoes along with the rest of the parsley and combine into the salad.
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