A refreshing herb salad with finely chopped parsley, mint, and a hint of fine bulgur.
Hands-free mode with voice commands & timers
No ratings yet
Rinse the fine bulgur in a fine-mesh sieve and place in a small bowl; cover with 1/2 cup of boiling water and let soak for 15 minutes until softened.
Wash the parsley and mint thoroughly, then dry them completely using a salad spinner or paper towels to ensure the salad doesn't become soggy.
Finely dice the tomatoes and place them in a colander over a bowl to drain excess juice; this keeps the salad crisp.
Using a very sharp knife, finely mince the parsley and mint leaves by hand; avoid using a food processor which can bruise the herbs.
Finely slice the green onions, including the white and light green parts, and add them to a large mixing bowl with the chopped herbs.
Squeeze the excess water from the soaked bulgur and add it to the bowl along with the diced tomatoes.
In a small jar, whisk together the olive oil, lemon juice, salt, pepper, and allspice until well emulsified.
Pour the dressing over the salad and toss gently to combine; let it rest for 30 minutes in the fridge before serving to allow flavors to meld.
