Ingredients:

  • 1/2 cup Fine Bulgur Wheat (#1 grade)
  • 3 large bunches Flat-leaf Italian Parsley
  • 1/2 cup Fresh Mint leaves
  • 1/2 cup Boiling Water
  • 3 medium Firm Roma Tomatoes
  • 1 small English Cucumber
  • 3 Green Onions
  • 1/2 cup Extra Virgin Olive Oil
  • 1/2 cup Freshly Squeezed Lemon Juice
  • 1 tsp Sea Salt
  • 1/2 tsp Allspice

Instructions:

  1. Place the fine bulgur in a small heat-proof bowl and pour boiling water over it. Cover with a lid or plastic wrap and let sit for 5 minutes until all water is absorbed and grains are plump. Fluff with a fork to separate any clumps.
  2. Wash and thoroughly dry parsley and mint. Using a sharp knife, bunch the herbs tightly and shave into paper-thin ribbons, then chop further into tiny flecks.
  3. Finely dice the Roma tomatoes, English cucumber, and green onions.
  4. In a small bowl, whisk together the extra virgin olive oil, lemon juice, sea salt, and allspice until emulsified.
  5. Combine the herbs, vegetables, and dried bulgur in a large mixing bowl. Pour the dressing over the salad and toss gently to combine.