Ingredients:

  • 3 large bunches fresh Italian flat-leaf parsley (approx. 4 cups finely chopped)
  • 1/2 cup fresh mint leaves, stems removed and finely minced
  • 1/3 cup extra-fine bulgur wheat (#1 grade)
  • 6 stalks green onions, white and light green parts only, finely sliced
  • 4 medium firm, ripe Roma tomatoes, finely diced
  • 1 small Persian cucumber, seeded and finely diced
  • 1/2 cup freshly squeezed lemon juice
  • 1/2 cup high-quality Extra Virgin Olive Oil
  • 1/2 tsp Lebanese 7-Spice (or allspice)
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper

Instructions:

  1. Place 1/3 cup extra fine bulgur in a small bowl. Pour 2 tablespoons of the olive oil and 2 tablespoons of the lemon juice over the grains. Stir well and let it sit.
  2. Finely dice 4 Roma tomatoes. Place them in a separate bowl and sprinkle with 1/2 tsp of sea salt. Wait 10 minutes until a small pool of juice forms at the bottom. Do not drain this juice; it’s liquid gold for the bulgur.
  3. Wash the 3 bunches of parsley and 1/2 cup of mint, then dry them thoroughly using a salad spinner or paper towels. Bunch the leaves tightly into a 'cigar' shape and slice them into paper thin ribbons. Repeat the motion until the herbs look like fine confetti.
  4. Trim the 6 green onions, using only the white and light green parts. Slice them into tiny rounds. Finely dice the Persian cucumber, ensuring the pieces are roughly the same size as the bulgur grains.
  5. In a small jar, whisk the remaining olive oil, remaining lemon juice, 1/2 tsp Lebanese 7 spice, the remaining salt, and 1/2 tsp black pepper. Whisk until the dressing is slightly thickened and opaque.
  6. Add the chopped parsley, mint, onions, and cucumber into your largest bowl. Add the bulgur (which should be slightly plump now). Pour the salted tomatoes and all their accumulated juices over the top.
  7. Drizzle the prepared dressing over the salad. Use two large spoons to toss the mixture from the bottom up. Toss gently until every leaf is glistening with oil.
  8. Cover the bowl and refrigerate for 20 minutes. Taste and adjust salt or lemon if the grains haven't fully softened. If it tastes dry, add one more tablespoon of olive oil.