- 1 cup plus 2 tablespoons bulgur wheat
- 1 cup boiling water
- 2 tablespoons finely grated lemon zest (from 2 large lemons)
- ½ cup fresh lemon Juice (from 3 large lemons)
- 1/3 cup extra virgin olive oil
- 1 cup coarsely chopped fresh flat-leaf parsley leaves
- 1 cup coarsely chopped fresh mint leaves
- 4 scallions (white bulbs and 3 inches green), thinly sliced
- 1 tablespoon finely minced garlic
- Salt and freshly ground black pepper, to taste
- 4 ripe plum tomatoes, seeded and cut Into ¼-inch dice
- 1 cucumber, peeled, seeded, and cut into ¼-inch dice
- 1 fresh mint sprig, for garnish
- Combine the bulgur wheat, boiling water, lemon zest and juice, and olive oil in a bowl. Mix well, cover, and refrigerate for 30 minutes.
- Fluff the bulgur mixture with a fork. Add the parsley, mint, scallions, garlic, and salt and pepper. Toss well with the fork. Add the tomatoes and cucumbers, and toss again. Adjust the seasonings if necessary.
- Let the salad stand, loosely covered, at room temperature for at least 30 minutes for the flavors to blend.
- Garnish the salad with the mint sprig, and serve at room temperature.