¼ Cup Medium-Grain Bulgur
2 Cups Flat-Lead Parsley, finely chopped
½ Cup Fresh Mint, finely chopped
1 Bunch Scallions, sliced thin
3 Ripe Tomatoes, diced
1 Lemon, juiced
½ Cup Extra-Virgin Olive Oil
Kosher Salt & Fresh Ground Pepper to taste

Cover the bulgur in a bowl with about an inch of water over it. After about 30 minutes it should be softened but still have some bite to it. Drain and get as much water out as you can. Place into a clean tea towel, roll it up and squeeze it out. I bounce mine in a large, fine mesh for a while over the sink.

Mix the bulgur and all the other diced ingredients in a large bowl. Use your hands and gently squeeze the salad to release the various aromas and flavors. Then pour over the lemon juice and olive oil. Toss to combine well. Serve with lettuce leaves if you wish.