Burghul salad

Burghul salad

By
From
The Islands of Greece
Serves
4
Photographer
Steven Joyce

This is a lovely salad, perfect for a lazy summer lunchtime. It is very adaptable. Try adding olives, preserved lemon, grilled courgette (zucchini) or chilli. A spoonful of Greek yoghurt makes a nice dressing.

Ingredients

Quantity Ingredient
70g burghul
150g cucumber
150g red and yellow tomatoes
1/4-1/2 red onion
2 tablespoons finely chopped parsley leaves
1/2 lemon, juiced, or to taste
2 1/2 tablespoons extra-virgin olive oil
plenty salt
plenty freshly ground black pepper
greek yoghurt, to serve (optional)

Method

  1. Cook the burghul according to the packet instructions. Allow to cool, then place in a mixing bowl.
  2. Chop all the vegetables finely and add to the burghul with the parsley, lemon juice, oil and salt and pepper. Toss, then taste. Add more seasoning or lemon juice if necessary.
  3. Transfer to a clean serving bowl. Serve with yoghurt, if you like.
Tags:
The Islands of Greece
Rebecca
Seal
Greek
Greece
Europe
European
Mediterranean
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