A classic tabbouleh salad recipe, made in the style of my grandmother. Bright flavors, fresh ingredients, and a beautiful presentation make this salad a favorite!
Place the bulgur wheat in a bowl with enough warm water to cover the wheat by half an inch. Set aside.
Finely dice the parsley, scallions, tomatoes (remove seeds), mint leaves, onion, and cucumber and place in a medium mixing bowl.
Squeeze the water out of the wheat and add the wheat to the vegetable bowl along with the olive oil, salt, and juice from 2 lemons. Stir to combine. Adjust salt and add more lemon if desired.
You may serve immediately, but I like to refrigerate for about 30 minutes to allow the flavors to blend. Best the day it's prepared.