Name: Levantine Vegan Parsley and Bulgur Salad Recipe
Ingredients: For the Salad: 4 large, dense bunches of fresh flat-leaf (Italian) parsley (approximately 400-500g); 1 large bunch of fresh mint (approximately 100g); 1/2 cup of fine (#1) bulgur wheat; 4 firm, ripe Roma tomatoes (or 3 medium round tomatoes); 1 medium white or yellow onion, or 4-5 green onions (scallions); 1/2 English cucumber, finely diced (optional, for a refreshing crunch); For the Dressing (Zayt w’ Hamod): 1/2 cup of high-quality extra virgin olive oil; 1/2 cup of freshly squeezed lemon juice (from 2-3 large lemons); 1 teaspoon of fine sea salt, or to taste; 1/2 teaspoon of freshly ground black pepper; A pinch of allspice or Baharat (7-spice) (optional, for a traditional warm note)

Ingredients

Scale

- For the Salad:
  - - 4 large, dense bunches of fresh flat-leaf (Italian) parsley (approximately 400-500g)
  - - 1 large bunch of fresh mint (approximately 100g)
  - - 1/2 cup of fine (#1) bulgur wheat
  - - 4 firm, ripe Roma tomatoes (or 3 medium round tomatoes)
  - - 1 medium white or yellow onion, or 4-5 green onions (scallions)
  - - 1/2 English cucumber, finely diced (optional, for a refreshing crunch)

- For the Dressing (Zayt w’ Hamod):
  - - 1/2 cup of high-quality extra virgin olive oil
  - - 1/2 cup of freshly squeezed lemon juice (from 2–3 large lemons)
  - - 1 teaspoon of fine sea salt, or to taste
  - - 1/2 teaspoon of freshly ground black pepper
  - - A pinch of allspice or Baharat (7-spice) (optional, for a traditional warm note)

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Instructions

1. Prepare the Bulgur: Place the 1/2 cup of fine bulgur in a small bowl. Do not cook it. Simply rinse it quickly under cold water and drain it thoroughly in a fine-mesh sieve, pressing down to remove all excess water. Set it aside. The moisture from the washed parsley and the dressing will be enough to soften it to the perfect chewy texture.

1. Wash and Dry the Herbs: This is the most crucial step. Wash the parsley and mint bunches thoroughly in a large bowl of cold water, swishing them around to dislodge any dirt. Lift them out of the water (don’t pour the water over them, as the dirt will settle back on). Repeat this process 2-3 times until the water is completely clear. To dry, you can either use a salad spinner (the most effective method) or pat them dry meticulously between layers of clean kitchen towels. The herbs must be as dry as possible to prevent a soggy salad.

1. Chop the Herbs: Once dry, remove the thickest stems from the parsley. Gather a large handful, bunch it tightly together, and using a very sharp knife, finely chop it. Do not use a food processor, as this will bruise the herbs and release too much water, turning your salad into a paste. Repeat with the remaining parsley and the mint leaves. Place the chopped herbs in your largest salad bowl.

1. Prepare the Vegetables: Finely dice the tomatoes into small, uniform pieces (about 1/4-inch). The smaller the dice, the better they will integrate into the salad. Finely chop the onion (or the white and light green parts of the green onions). If using cucumber, deseed it and dice it very finely as well.

1. Combine the Ingredients: Add the finely diced tomatoes, onion, and cucumber (if using) to the bowl with the chopped herbs. Add the rinsed and drained bulgur on top. Do not mix yet.

1. Make the Dressing: In a separate small bowl or jar, whisk together the extra virgin olive oil, freshly squeezed lemon juice, salt, pepper, and optional allspice. Taste and adjust the seasoning. It should be bright, zesty, and well-seasoned.

1. Dress and Toss: Just before you are ready to serve, pour the dressing over the salad ingredients. Gently toss everything together with two large spoons, using a lifting motion from the bottom to combine everything without crushing the delicate herbs and tomatoes.

1. Final Taste and Serve: Give the salad one final taste. You may need a little more salt or a squeeze more lemon juice depending on the sweetness of your tomatoes. Serve immediately for the best texture and flavor.

Nutrition

Serving Size: One Normal Portion
Calories: 180-220