This recipe was adapted from Nu Recipes.  I have written the recipe below exactly as I made it this first time.  The only change that I would consider making in the future would be using more of the bulgur wheat (so maybe bumping it up to 1/2 cup or even 3/4 cup for future purposes).  Since there is so much liquid in the marinating process when the wheat is first added, I don’t think that I would add more oil or lemon juice to the marinade.  It would be fine just absorbing what’s there.  At any rate- this was a quick way to throw something beautiful and complex looking together.  I highly suggest for parties!


  • 1/4 cup lemon juice (which turns out to be the juice from a whole lemon)
  • 1/4 cup extra virgin olive oil
  • 1/4 tsp black pepper
  • 1 tsp salt
  • 1/4 cup bulgur wheat
  • 1/2 red onion, finely diced
  • 1 small bushel of parsley, chopped
  • 2 cucumbers
  • 2 ripe tomatoes

Directions: Whisk together the lemon juice, olive oil, black pepper, and salt in a small bowl, then add the bulgur wheat.  Let this soak for about 3 hours in the fridge.  Wash all of your veggies and use (optional) Manual Food Processor to chop them all up finely.  I used a regular food processor to chop up the parsley so that it would come out extra fine but again, if you had to do all of this by hand- it would be no problem at all- it would just take a little longer.

After the bulgur wheat has marinated, mix all of the veggies together and serve!  If you’re making this for an occasion I would suggest mixing it right before you go because the color is the prettiest when it’s freshest, but if you’re making yourself a nice big batch for the week at home- it keeps really well in the fridge.  Serve with pita bread and/or veggies for a tasty meal (or dipping snack) that’s packed with vitamins.  Enjoy with family and friends!

Yields about 5 servings


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