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Serves: Makes 4 to 6 servings


  • ½ cup fine bulgur
  • 3 tablespoons olive oil
  • 1 cup boiling-hot water
  • 2 cups finely chopped fresh flat-leaf parsley (from 3 bunches)
  • ½ cup finely chopped fresh mint
  • 2 medium tomatoes, cut into ¼-inch pieces
  • ½ seedless cucumber, peeled, cored, and cut into ¼-inch pieces
  • 3 tablespoons fresh lemon juice
  • ¾ teaspoon salt
  • ¼ teaspoon black pepper


The classic light and refreshing Middle Eastern salad is bright with fresh tomatoes, cucumbers and fresh herbs.

Stir together bulgur and 1 tablespoon oil in a heatproof bowl. Pour boiling water over, then cover bowl tightly with plastic wrap and let stand 15 minutes. Drain in a sieve, pressing on bulgur to remove any excess liquid.

Transfer bulgur to a bowl and toss with remaining ingredients, including 2 tablespoons oil, until combined well.

Tested and perfected in the Sur la Table kitchen

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