This is one of the Mediterranean Salads and while living with a Jewish family, I got to learn quite a number of dishes that I was greatly interested. Maybe next year 2016, I will touch some of the Mediterranean dishes to share with all of you. Well, some of their dishes are so easy to make and provided you are interested in them.
I am sure it is a very healthy cuisine and more toward vegetarian style but there are most on meat too. I hope this will interest all of you. Thank you for being so patience with me.
½ pound fresh parsley, flat-leaf/curly leaf, washed, stems removed (reserved) and chopped
¾ pound tomatoes-in-the-vine, finely cubes
1 small red onion, peeled and finely diced
½ pound fresh Lebanese/Persian mini cucumbers, finely chopped
1/3 cup cracked bulgur
1/3 cup olive oil
1½ teaspoons lemon zest
1/3 cup lemon juice
1½ teaspoon salt
1/3 teaspoon coarsely ground black pepper
Place the olive oil, lemon juice, lemon zest, salt and black pepper in a small mixing and whisk together well. Add the bulgur wheat and mix well and leave aside to soak for 1-2 hours depending to your desire softness.
With the chopped parsley making sure that the parsley are totally dry and if not, simply wrap over with kitchen paper towels and dry.
Meanwhile, with the reserved parsley stems simply grab a handful of them and sliced them very thinly. Place them into a large salad bowl/dish with chopped leaf parsley, onions, cucumbers and tomatoes and mixed well. Add the seasoned bulgur and toss all together until well combined. Serve immediately or let it sit overnight for a better seasoned in taste.