As you’ve probably noticed, July is definitely my time of experiments with parsley. In my previous parsley-post, I mentioned that combining parsley with lemon gives it a citrus and very refreshing flavour. Just ideal for summer! If you still haven’t tried it, make sure you give this bulgur parsley salad a go!
Recipe: Bulgur Parsley Salad
Preparation Time: 20 min
Serves: 3 – 4 (depending on hunger)
300 g bulgur
4 ripe tomatoes
2 bunches of parsley
1 bunch of mint
3 lemons (squeezed juice)
5 soup spoons of olive oil
Sea salt and coarse black pepper
Bring bulgur to a boil in salted water. Then simmer it on the lowest temperature for 10 minutes. Then put it on a side a let it cool down. Chop tomatoes and onions into small cubes. Chop parsley and mint. Place all ingredients into a large bowl. Add a mixture of the lemon juice and the olive oil. Mix together. At the end place the bulgur in the bowl, spice it up with sea salt and pepper and enjoy!
Tipp: the salad should be best served chilled. Try to cook bulgur at lest one hour before you start preparing the salad. That said – it is best if you cook it, let it cool down and place in the fridge for 30 minutes or so.