Mediteranean Salad
Super Fresh Herb and Bulgar Salad with a Lemon, Mint, Oil Dressing

Tabouleh (gluten-free option below)


3 cups bulgar cracked wheat #2. I use Goya Bulgur Wheat

4 fresh mint leaves chopped or 1 heaping tablespoon dried mint. (optional)

1 cup olive oil

1 cup water

1 1/2 cups lemon juice

Heavy Dash of red pepper or more if you like it spicy.

3 tsp salt

Bulgar Mixture:

Mix all of this together in a microwave-safe bowl and cook in the microwave on high for 9 minutes. Taste it to make sure the wheat is cooked, not crunchy. Cook longer if needed. Let this mixture cool before adding the fresh vegetables.

Vegetable Mixture:

Cut up 3 bunches of parsley, 3 bunches of scallions, and 8 Roma tomatoes. Add this mixture to the cooled bulgar mixture and enjoy.


Gluten-free use quinoa instead of bulgar. Cook the quinoa as directed on the package substituting ½ of the liquid with lemon juice. 

After the quinoa has cooled add the mint and approximately 1/2 the oil used in the recipe above.

Add your red pepper and salt to taste.

Combine this with the vegetable mixture above to complete your dish.