A delicious Mediterranean salad.


  • 225 g bulgar wheat (soaked in cold water for 20-30 minutes, then drained and squeezed)
  • dry in a clean tea-towel
  • 4 tblsp chopped fresh parsley
  • 1 medium-sized onion (finely chopped)
  • 3 scallions (trimmed and finely chopped)
  • 450 g tomatoes (coarsely chopped)
  • 1 tsp salt
  • 2 tsp black pepper
  • 50 ml lemon juice
  • 75 ml olive oil
  • 10 lettuce leaves (washed and shaken dry)
  • 4 tomatoes (quartered)
  • 2 tblsp chopped fresh mint


  • In a medium-sized mixing bowl, mix together the wheat, 3 tablespoons of the parsley, the mint, onion, scallions and chopped tomatoes until they are thoroughly combined.
  • Set aside.
  • In a small mixing bowl, combine the salt, pepper, lemon juice and oil, beating well with a fork.
  • Pour the dressing over the salad and toss well, using two large spoons.
  • Line a medium-sized salad bowl with the lettuce leaves and arrange the salad in the middle.
  • Garnish with the tomato quarters and remaining parsley before serving.

More by Tommy FitzHerbert:

Find recipes by keyword:

light meals and snacks side dishes quick meals