The Lebanese salad is tradionnally served with crisp lettuce leaves to scoop up the herby, lemony mixture.


  • 1 cup fine bulgur wheat, soaked for 20-25 minutes
  • 8 green onions green tops removed
  • 3 tomatoes, peeled
  • 1 large bunch fresh parsley, stalks removed
  • 1 small bunch fresh mint, stalks removed
  • juice of 2-3 lemons
  • 1/4 cup olive oil salt and pepper


Drain the bulgur wheat and squeeze dry with your clean hands. Finely chop the green onions, tomatoes and herbs, then mix with the bulgur wheat.

Beat together the lemon juice and olive oil until emulsified and season. Pour over the salad, adding more lemon juice if desired, Leave 30 minutes, until the grains are tender. Serve with crisp lettuce

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Submitted 6/13/05.
Source: Classic mediterranean cookbook
Submitted By: Nicole