Gulf-Style Parsley Salad

gulf style parsley salad
Photo: Bobbi Lin
6 to 8 Serves

Don't throw out your radish greens! They make a delicious addition to this bulgur-flecked herb salad when finely chopped. Serve alongside Martha's Fish with Tamarind Sauce.


  • 1 small red onion, very thinly sliced

  • ½ cup fine-grain bulgur

  • 2 large tomatoes, diced

  • Zest of 1 lemon, plus juice of 1/2 lemon

  • 1 bunch radishes, greens attached (about 8)

  • 4 cups finely chopped fresh flat-leaf parsley (from 2 bunches)

  • 1 cup finely chopped fresh mint

  • teaspoon ground cinnamon

  • teaspoon ground coriander

  • teaspoon ground cumin

  • teaspoon ground turmeric

  • ¼ cup extra-virgin olive oil

  • Kosher salt


  1. Place onion in a small bowl and cover with ice-cold water. Let soak 10 minutes. Drain and pat dry; set aside.

  2. Place bulgur in a fine-mesh sieve and rinse until water runs clear. Transfer to a large bowl. Add tomatoes and lemon zest and juice; stir to combine.

  3. Remove greens from radishes. Thinly slice radishes using a mandoline and finely chop greens. Add radishes and greens to bulgur mixture along with parsley, mint, spices, oil, and reserved onion. Season well with salt and stir to combine.

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