Lebanese Layered Salad

This salad was one that we enjoyed over the holiday break. It looks pretty and is festive. One of the really nice things about it was that you can make it up to 2 days ahead of time and let it sit in the fridge until you were ready to serve it. Plus, then the flavors have more time to develop. So, that is what I did. I layered it in a trifle dish and then forgot about it for a couple days, until we were ready to eat it. It was delicious. My kind of salad.

Lebanese Layered Salad from Cooking Light

Make at least a day ahead, so the bulgur will soften and absorb the lemon juice

1 cup uncooked medium bulgur

3/4 cup fresh lemon juice (about 4 large lemons)

2 tablespoons extra-virgin olive oil

1 3/4 teaspoons salt, divided

3 garlic cloves, minced

2 cups finely chopped red onion

5 cups chopped tomato

1/2 cup chopped fresh parsley

1/2 cup chopped fresh mint

1/4 cup chopped fresh dill

2 cups chopped seeded peeled cucumber

1 cup chopped red bell pepper

1/4 teaspoon freshly ground black pepper

Place bulgur in a large bowl. Combine juice, oil, 1 teaspoon salt, and garlic in a small bowl; stir well with a whisk. Drizzle juice mixture over bulgur. Layer onion, tomato, parsley, mint, dill, cucumber, and bell pepper evenly over bulgur mixture. Sprinkle with 3/4 teaspoon salt and black pepper. Cover with plastic wrap; refrigerate at least 24 hours or up to 48 hours before serving.


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