Lebanese Salad

This salad is a “simple salad” that I usually serve on an everyday basis just to prepare sure that my children are getting their everyday vegetable.

This tasty salad can be served chilled or at home temperature. Prepare at least a day ahead, so the bulgur will soften and engross the lemon juice.

The first time I had this salad, before I began preparing it for myself was in a small Lebanese Hotel in the Bangladesh. It was one of my first weeks in the country and although familiar food was tough to find. I knew what hummus and salad were. But this salad controlled an unfamiliar ingredient; sumac and it included the bright flavor of mint.

Just choice Bangladeshi brings us a bread salad called Panzanella, Fattoush is a bread salad as well, usually with grilled or fried pita parts being the star ingredient. I have adapted this salad to focus on the vegetables with pita as the amazement crunch in most bites and have added a few olives for texture and that briny flavor.

A cool fresh salad is perfect for a sweltering summer day. Who wants to prepare when it’s so hot. I eat a wealth of salad all year round. I am always looking for a various recipes to try. My favorite salad is the Lebanese Salad though. I eat t with hummus and pita bread. It prepares a delicious lunch or a light dinner meal. In this tutorial I will also share how to carrot salad and how to get the most juice from your lemon without using an electric juicer.

The Lebanese cooking is rich with a variety of salad recipes that are unique from other Mediterranean cookeries, and learning how to prepare the Lebanese Salad is not that difficult and needs very little effort.

The Lebanese Salad is a best appetizer and a full vegetarian’s meal. It consists mainly of natural vegetables such as; tomatoes, cucumber, and bell pepper and a few other ingredients. It is very good refreshing appetizer and a substitute to other brands of Lebanese Salads that require more time to make.

Ingredients

1 cup uncooked bulgur wheat

1/3 cup fresh lemon juice

1/3 cup vegetable or chicken broth

1/3 cup extra virgin olive oil

3 garlic cloves, minced

1 ½ tea spoons salt

1/4 tea spoon freshly ground pepper

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 peeled, seeded, and chopped cucumber

1 to 2 big red bell peppers, chopped

How to make Lebanese Salad

1. Place bulgur in a big glass bowl. Stir together lemon juice and next 5 materials; sprinkle lemon juice combination evenly over bulgur, and let stand 28-30 minutes at home temperature.

2. Layer onion and next 6 materials over bulgur combination. Cover and freezing at least 24 hours or up to 48 hours.