In this dinner party-friendly Middle East-inspired dish—think fattoush (Lebanese bread salad) meets tabbouleh. We finely chop the lettuce and vegetables to stretch the serving size, then add bulgur for bulk. The lemon-honey combo in the dressing mimics sumac-a berry with a fruity, astringent flavor that’s found throughout the Middle East and often used in fattoush.
| Level: | Easy |
| Total: | 1 hr |
| Active: | 30 min |
| Yield: | 6 servings |
Ingredients
- 1/2 cup cracked bulgur wheat
- 3 tablespoons extra-virgin olive oil
- Zest and juice of 1/2 lemon
- 2 tablespoons white wine vinegar
- 1 teaspoon honey
- Kosher salt and freshly ground black pepper
- 1 head romaine, finely shredded
- 2 plum tomatoes, finely chopped
- 1/2 red bell pepper, finely chopped
- 1/2 cup loosely packed fresh parsley leaves
- 4 scallions, sliced
- Small handful fresh mint leaves
Instructions
- Bring the bulgur and 1 cup water to a simmer in a small saucepan. Reduce the heat to a low simmer, cover and cook until all the water is absorbed and the bulgur is tender and fluffy, 12 to 15 minutes. Let cool completely.
- Put the oil, lemon zest and juice, vinegar, honey, 1/2 teaspoon salt and a few grinds of pepper in a small jar or container with a lid. Secure the lid, and shake to combine.
- Put the romaine, tomatoes, bell peppers, parsley, scallions, mint and cooked bulgur in a large bowl. Add the vinaigrette, and toss. Season to taste with salt and pepper
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 137 |
| Total Fat | 7 g |
| Saturated Fat | 1 g |
| Carbohydrates | 17 g |
| Dietary Fiber | 5 g |
| Sugar | 4 g |
| Protein | 3 g |
| Cholesterol | 0 mg |
| Sodium | 420 mg |