Tabbouleh Salad

1. Soak the Bulgur Wheat

Soak ½ cup of bulgur wheat in a bowl of water for about 20 minutes until the grains have plumped up.

2. Prepare the Herbs

Finely chop 1½ bunches of parsley, a bunch of mint, and a bunch of scallions, aiming for 1½ cups of parsley, ⅓ cup of mint, and 1 cup of scallions.

3. Dice the Tomatoes

Dice two ripe medium tomatoes into small pieces.

4. Combine Herbs and Tomatoes

In a large bowl, mix the chopped herbs and diced tomatoes together.

5. Add the Bulgur

Drain the bulgur thoroughly and add it to the bowl with the herb-tomato mixture.

6. Dress the Salad

Pour in the juice of one lemon, season with salt to taste, and drizzle ¼ cup of extra-virgin olive oil over the salad. Mix well.

7. Let the Salad Rest

Let the salad rest for about an hour to allow the bulgur to absorb the dressing and flavors to meld together.