Here’s a great way to use up fresh parsley. Garnish with feta if you wish, and add diced cucumber, diced celery, or chopped scallions. Bulgur comes in various “grinds” ranging from fine to coarse. The coarser the grind, the more texture your salad will have.
½ cup cooked bulgur
1 tablespoon lemon juice
1 garlic clove, minced
1 cup chopped parsley
¼ cup chopped mint (optional)
1 medium tomato, diced
Salt and pepper to taste
An Oldways recipe
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