Preparation
- Finely dice the tomatoes, put them in a sieve over a bowl, mix with a pinch of salt and leave to drain for 30 minutes. Set aside two tablespoons of the tomato juice that collects.
- Rinse the bulgur in a sieve under cold water and drain. Mix with the water, the two tablespoons of lemon juice and the tomato juice, and leave to swell for about 1 hour, until the grains are soft but still have some bite. If any water is left in the bowl, pour it off; if the grains are still hard, add a little water and leave them to swell for longer.
- Chop the parsley, neither too finely nor coarsely. Dice the cucumber, slice the spring onions into thin rings and chop the mint finely.
- Mix the parsley, drained tomatoes, cucumber, spring onions and mint with the olive oil, the remaining lemon juice, salt and pepper.
- Fold in the bulgur gradually: the salad should be mostly green, with the bulgur only filling it out on the side. Taste, it may be slightly sharp, and serve immediately.
Drink with it
White wine · excellent match
Sauvignon Blanc or Grüner Veltliner, dry
Grassy, herbal notes and crisp acidity mirror the parsley, mint and lemon juice.
Which wine pairs with food? A simple approach to choosingLondon dry gin · excellent match
London Dry gin as a gin and tonic with a slice of cucumber, plenty of ice
A model partner for gin: parsley, mint and lemon are the green side of the botanicals, the bitterness of the tonic answers the acidity, and the cucumber in the glass is echoed in the salad.
London Dry Gin: does it have to come from London?Rosé · good match
Dry rosé from Lebanon or Provence
Bright berry fruit suits the tomato, and the freshness stays light next to the lemon.
Sparkling wine · good match
Blanc de Blancs, brut
Citrus freshness and fine bubbles suit the tangy salad and make it zestier.
Sparkling wine, Champagne, and Prosecco: what's the difference?