• Lake Superior SFA Network


This dish can be enjoyed as a cold salad, an addition to a grain bowl, or in a pocket bread for a filling lunch. This is a versatile recipe that can be changed depending on taste and what is seasonally available. A common substitution when ripe tomatoes aren't available is cucumber, black olives, and garbanzo beans.


1 cup bulgur

2 cups (about 2 bunches) of flat leaf parsley

1/4-1/2 cup fresh mint leaves

1 lb ripe tomatoes*

1/4 cup extra virgin olive oil

1 bunch of young green onions

2 lemons



To make:

Place bulgur in a medium bowl and add water until the bulgur is covered (*about 1 inch?). Use cold water for crunchy grain, and boiling water for soft grain. Let bulgur soak for about 30 minutes, or until the grain stops absorbing water, and drain.

Chop the parsley, mint, and green onions. Optional; leave a few sprigs of parsley whole to garnish. Chop the tomatoes, and juice the two lemons.

Add bulger, chopped herbs and onion, and olive oil to a large bowl and mix. Add the lemons juice and mix, and then add the tomatoes and mix again. Salt and pepper to taste.

*Any type of ripe tomatoes can be used, including cherry. Garden-fresh is preferable.

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