Layered Lebanese Salad

Prep: 45 min., Stand: 30 min., Chill: 24 hrs. This twist on a Middle Eastern favorite, tabbouleh salad, is the ultimate make-ahead choice. It needs a full 24-hour chill time so the bulgur will soften and absorb the dressing. It's definitely worth the wait.

Yield: Makes 10 to 12 servings

Ingredients

• 1  cup  uncooked bulgur wheat
• 1/3  cup  fresh lemon juice
• 1/3  cup  vegetable or chicken broth
• 1/3  cup  extra virgin olive oil
• 3  garlic cloves, minced
• 1 1/2  teaspoons  salt
• 1/4  teaspoon  freshly ground pepper
• 2  cups  finely chopped red onion
• 5  cups  chopped tomato (about 4 large tomatoes)
• 1/2  cup  chopped fresh parsley
• 1/2  cup  chopped fresh mint
• 1/4  cup  chopped fresh dill
• 2  cups  peeled, seeded, and chopped cucumber (about 2 medium cucumbers)
• 1  to 2 large red bell peppers, chopped

Preparation

Place bulgur in a large glass bowl. Stir together lemon juice and next 5 ingredients; drizzle lemon juice mixture evenly over bulgur, and let stand 30 minutes at room temperature.

Layer onion and next 6 ingredients over bulgur mixture. Cover and chill at least 24 hours or up to 48 hours.