Place the bulgur in a bowl and pour boiling water over it.

Let it sit for 5 minutes to absorb the water.

Drain the excess water, then cook it in lightly salted boiling water until tender.

Once fully cooked, drain again and allow it to cool to room temperature.

Wash all your vegetables thoroughly.

Dice the tomatoes, cucumber, and bell pepper into small cubes for a balanced texture.

Slice the pitted green olives into thin rounds.

Finely chop the parsley to release its fresh aroma.

Mince the onion into small pieces to blend well with the salad.

In a large salad bowl, combine the bulgur, diced vegetables, chopped parsley, and sliced olives.

Drizzle with olive oil, freshly squeezed lemon juice, and salt to taste.

Mix everything well, ensuring the flavors blend perfectly.

Serve fresh and enjoy with grilled meats, falafels, or as a light meal on its own!