Serves 6


  • ¾ cup bulgur wheat
  • 3 tomatoes
  • 1 telegraph (long) cucumber
  • 4 scallions, sliced
  • 4 cups chopped Italian parsley
  • 2 large handfuls of mint leaves, chopped


  • 1/3 cup lemon juice
  • ¼ cup olive oil
  • 1 tablespoon extra virgin olive oil


  1. Put the bulgur in a bowl, cover with 2 cups water and leave for 1 ½ hours.
  2. Cut the tomatoes in half, scoop out the seeds with a teaspoon, then cut into ½ inch cubes. Cut the cucumber in half lengthwise, remove the seeds with a teaspoon, then cut the flesh into ½-inch cubes.
  3. To make the dressing, put the lemon juice and 1 ½ teaspoons salt in a bowl and whisk until well combined. Season well with freshly ground black pepper, then slowly whisk in the olive oil and extra virgin olive oil.
  4. Drain the bulgur and squeeze out any excess water. Spread the bulgur out on a clean dishtowel or paper towels and leave to dry for about 30 minutes. Put the bulgur in a large salad bowl, add the tomato, cucumber, scallions, parsley, and mint and toss well to combine. Pour the dressing over the salad and toss until evenly coated.

Source: The Produce Bible by Leanne Kitchen