Fattoush-ish Salad

  • Yield : 6 servings
  • Cook Time : 30m
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  • 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


Step 1

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.

Step 2

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.

Step 3

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

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