Summary

Ingredients

• 250 g bulur
• 1 bunch spring onion (s)
• 0.5 ½ cucumber (s)
• 750 g beefsteak tomato (s)
• 2 bunches parsley, smooth
• 0.5 ½ bunch mint
• Lime juice from 2 limes
• salt and pepper
• 5 tablespoon oil (olive oil)

Print Recipe Pin Recipe

Instructions

1. Cook the bulgur in boiling water according to the instructions on the package, drain in a sieve.
2. Clean and wash the spring onions and cut into thin rings. Wash the cucumber, cut in half lengthways, remove the seeds and cut into 1 cm cubes. Wash, clean, halve and cut the tomatoes into slices (or cubes). Rinse off the herbs, coarsely chop the leaves. Mix everything together, add to the bulgur.
3. Mix together lime juice, salt, pepper and oil and mix into the salad. Let the tomato bulgur salad stand for 1 hour.