A generous amount of chopped parsley makes this herb salad greener than a grain-heavy side.
Times are estimates; follow the doneness cues in the method. Quantities refer to harvested food, never planting seeds.
Ingredients
- 100 g parsley leaves and tender stems
- 100 g fine bulgur
- 150 ml boiling water
- 250 g tomatoes, finely diced
- 2 scallions, thinly sliced
- 3 tbsp lemon juice
- 3 tbsp olive oil
- 1/2 tsp salt
Method
- Cover bulgur with boiling water and rest 10 minutes or follow package directions. Drain excess water and cool.
- Dry parsley well and chop finely with a sharp knife.
- Mix bulgur, parsley, tomatoes and scallions with lemon, oil and salt. Rest 5 minutes.
Storage
Cool cooked food promptly in shallow containers and refrigerate within 2 hours at 4°C or colder. Use within 2–3 days, or freeze promptly where texture allows. Refrigerate raw prepared salads and dairy sauces promptly; dress salads just before serving. Reheat cooked leftovers to 74°C.
Grow the main ingredient
Start with the named variety in the Casa Verde seed shop. Growing time, harvest size and flavour depend on your conditions; this recipe uses the harvested crop.
Other harvests to try
Choose similar tenderness and prepared weight; adjust cooking to the cut size. Colour and flavour will change. For peppers, check heat first: hotter varieties are not a gram-for-gram swap.
What to cook next
Original recipe developed with AI assistance; not yet kitchen-tested. The image is an AI-generated serving illustration.
