Ingredients:

  • 3 tbsp Fine Bulgur (#1 grade)
  • 1/4 cup Extra virgin olive oil
  • 1/3 cup Freshly squeezed lemon juice
  • 3 bunches Flat-leaf Italian parsley, finely chopped
  • 1/2 cup Fresh mint leaves, tightly packed
  • 4 Green onions, white and light green parts only, sliced
  • 3 Medium Roma tomatoes, finely diced
  • 1/2 English cucumber, finely diced
  • 1/2 tsp Sea salt
  • 1/4 tsp Lebanese 7-spice

Instructions:

  1. Place the 3 tbsp fine bulgur in a small bowl and pour the 1/3 cup lemon juice over it.
  2. Finely dice the 3 Roma tomatoes, making sure to keep all the juices on the cutting board.
  3. Add the diced tomatoes and their liquid to the bulgur bowl. Let this sit for 10 minutes until the grains feel tender to the tooth.
  4. Stem the 3 bunches of parsley and 1/2 cup mint. Gather them into a tight ball on your board.
  5. Use a sharp knife to finely chop the herbs.
  6. Thinly slice the 4 green onions (white and light green parts only) and finely dice the 1/2 English cucumber.
  7. In a large wooden bowl, toss the chopped parsley, mint, onions, and cucumber together.
  8. Pour the 1/4 cup extra virgin olive oil over the greens and toss to coat every leaf.
  9. Fold the bulgur and tomato mixture into the large bowl.
  10. Sprinkle the 1/2 tsp sea salt and 1/4 tsp Lebanese 7 spice over the salad. Toss gently until the colors look glossy and vibrant.