Share this
2/3 cup fine bulgur 1½ lbs. tomatoes, diced 1½ bunches scallions, trimmed & thinly sliced 1/2 cup fresh spearmint leaves, finely chopped 2 bunches Italian flat-leaf parsley, destemmed & finely chopped Salt, to taste Juice of 1 lemon 1/2 cup extra virgin olive oil Romaine lettuce leaves
Place bulgur in a mixing bowl. Add tomatoes and allow the juice to moisten bulgur. Add scallions, spearmint, and parsley. Sprinkle with salt, and pour in lemon juice and olive oil. Mix salad, and adjust seasoning to taste. Serve over romaine leaves.