This big bulgar salad is similar to a middle eastern tabbouleh but with more veggies and jammy eggs to make it even more filling. It’s a great weekday lunch salad!
Ingredients
1cupbulgar, cooked and cooled
1cupchopped flat-leaf parsley
1large cucumber, seeded and chopped
2cupscherry tomatoes, chopped
½red onion, chopped
6large eggs, jammy
¼cupolive oil
¼cupred wine vinegar
Pinchof salt and pepper
Sesame seeds, garnish
Instructions
For bulgar, Combine 1 cup of bulgar to a pot with 2 cups of water and bring to a simmer. Cover, turn heat down to low, and simmer until tender, about 10-12 minutes. Drain any extra liquid and fluff with a work.
For eggs, bring a pot of water to a rapid boil with enough water to cover eggs. Once boiling, add large eggs, cover, and return to a rapid boil. Set a timer for 9 minutes. Immediately drain and rinse eggs with cold water to stop cooking. Peel eggs.
To finish salad, add cooled bulgar to a large bowl. Add chopped parsley, cucumbers, tomatoes, red onion, and chopped eggs, Stir to combine and drizzle with olive oil and red wine vinegar. Season with salt and pepper. Serve cold or at room temperature.
Salad will keep fine in the fridge for three days.