This Mediterranean salad has several superlatives to describe it: colorful, filling, crunchy, delicious, nutritious are the few that come to mind. Learn how easy it is to make it at home.
Course Appetizer, Main Course, Salad, Side Dish
Cuisine Mediterranean
Keyword bulgur, cucumber, fresh parsley, green onion, lemon juice, Mint, olive oil, Parsley, quinoa, scallions, spring onion, Tomato
Special Diet Gluten Free, No Added Sugar, Nut Free, Raw, Vegan, Vegetarian
Boil water on the stovetop. Add to bulgur, cover and allow it to soak for 1 hour.
Drain and set aside to cool. If using tri-colored quinoa, cook quinoa in water and fluff it with a fork and let cool when done.
While the bulgur/quinoa is being made, finely chop cucumber and tomatoes. Add 1/4 teaspoon salt and allow it to stand until other prep is going on. Drain out the liquid (drink it up!)
Destem parsley and mint. Wash and towel dry (or use a salad spinner). Finely chop the greens and compost the thicker stems. You can use a food processor to make it easy on yourself.
Finely chop spring onions.
To a large mixing bowl, add finely chopped parsley and mint.
Add spring onions.
Add drained tomato and cucumber pieces. Add freshly ground black pepper and cumin powder.
Add drained bulgur or cooked/fluffed tri-color quinoa.
In a small bowl, whisk olive oil, remaining salt and lemon juice. Add it to the bowl.
Mix well and taste for salt and lemon and adjust to taste. Allow the salad to sit in the refrigerator for 30 minutes before serving.
Notes
Serve this as a mezze (a selection of small dishes served as appetizers in Europe and the Middle East) along with Baba Ghanoush and Hummus. *Use organic ingredients wherever possible