This Ramadan, I’m all about quick and easy. With such a long fast and so much to do, I just don’t want to fuss with food– do you? This salad has been a mainstay- it’s got the bulgur wheat, which gives it some substance, but the veggies add flavor, crunch, texture and lots of good nutrition.
You really can use any type of veggies you like, but I used the ones we buy or grow the most- tomatoes, cucumbers, lettuce. I make it during the day then chill it and only add the olive oil, salt and lemon juice just before serving. The bulgur only takes a few minutes to plump up in some warm water, so once that is drained out and free of water (see how it’s done in this post), it’s ready to go.
So simple- what veggies are you going to use to make this salad?
- 1 cup bulgur wheat (small grain)
- 2 cups Romain lettuce, finely chopped
- 1 cup cherry tomatoes, cut in half
- 1 cup Persian cucumbers, cut in half and thin
- 2-4 tablespoons chopped parsley (optional)
- 2-4 tablespoons olive oil
- Sea salt, to taste
- 2 tablespoons lemon juice, or to taste
- Soak the bulgur in water to cover. It should plump up in a few minutes. When it has doubled in size, squeeze out all of the water by the handful and place the bulgur in a serving bowl. Add the tomatoes, cucumbers and parsley. Drizzle with olive oil, add the salt and lemon juice. Stir and serve.
- If preparing this salad ahead of a party or gathering, prepare everything but don't add the oil, salt and lemon juice until just before serving, otherwise the salad can become soggy. Keep chilled until serving.