Professional Vegetarian Cooking, 1999

Light and fresh, this cool salad can be sprinkled with feta and served as a lunch salad or paired as a side dish for souvlaki, grilled meats, or hummus wraps.

Prep Time

45 minutes

Cook Time

30 minutes


6 Servings


2 1⁄2 cups bulgur
1 teaspoon salt
2 tablespoons red wine vinegar
1⁄3 cup olive oil
1⁄2 cup lemon juice
1 cup tomato
1 cup olives, kalamata
1 pinch black pepper
1 cup parsley, fresh
1⁄2 cup mint, fresh
1 onion, red
3 cups water
3 cups cucumber


Combine the bulgur, salt and boiling water and let stand for 30 minutes until all water is absorbed.  Stir in remaining ingredients and season to taste.