Tabbouleh

Ingredients:

• ⅓ cup extra virgin olive oil
• 3 tablespoons lemon juice
• ¼ cup extra fine bulgur wheat
• 2 bunches parsley, about 2 cups chopped (I prefer flat leaf parsley)
• 1-2 vine-ripe firm tomatoes
• 2 green onions, chopped, both green and white part
• ¼ cup fresh mint leaves, chopped
• Kosher Salt and ground black pepper

Directions:

1. In a small bowl, whisk together olive oil and lemon juice until well combined. Then add the bulgur to the dressing and let it soak until it is soft and plumped, about 15 minutes.
2. Meanwhile, prepare the other ingredients. When preparing the tomatoes, it helps to use a colander to drain the excess juice. I happen to have an excess amount of red current tomatoes in my garden that I used in the photo!
3. Place the chopped ingredients in a large bowl. Season with salt and pepper. Then pour the bulgur and dressing mixture over. Gently toss to combine.
4. Serve at room temperature or cold, with lettuce if desired.