Lebanese Layered Salad

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 1 cup bulgur uncooked
• 2 cups cucumber peeled seeded chopped
• 0.3 cup optional: dill fresh chopped
• 0.5 cup mint leaves fresh chopped
• 0.5 cup parsley fresh chopped
• 3  garlic cloves minced
• 0.8 cup juice of lemon fresh ( 4 large lemons)
• 2 tablespoons olive oil extra-virgin
• 1 cup bell pepper red chopped
• 2 cups onion red finely chopped
• 1.8 teaspoons salt divided
• 5 cups tomatoes chopped

Equipment

• bowl
• whisk
• plastic wrap

Directions

1. Place bulgur in a large bowl.
2. Combine juice, oil, 1 teaspoon salt, and garlic in a small bowl; stir well with a whisk.
3. Drizzle juice mixture over bulgur.
4. Layer onion, tomato, parsley, mint, dill, cucumber, and bell pepper evenly over bulgur mixture.
5. Sprinkle with 3/4 teaspoon salt and black pepper. Cover with plastic wrap; refrigerate at least 24 hours or up to 48 hours before serving.