Refreshing salad with finely chopped parsley, bulgur, and mint

Rinse the fine bulgur under cold water, then place it in a medium bowl and cover with cold water. Let it soak for 15-20 minutes, or until tender but still slightly firm.

While the bulgur soaks, meticulously wash and dry the parsley and mint. Finely chop the parsley, including the tender stems, until very fine. Remove mint leaves from stems and finely chop them as well.

Dice the tomatoes, cucumber, and green onions into very small, uniform pieces. The smaller the chop, the better the tabbouleh!

Once the bulgur is tender, drain it very well using a fine-mesh sieve, pressing out any excess water. Transfer the drained bulgur to a large mixing bowl.

Add the finely chopped parsley, mint, tomatoes, cucumber, and green onions to the bowl with the bulgur.

In a small bowl, whisk together the fresh lemon juice, extra virgin olive oil, salt, and black pepper to create the dressing.

Pour the dressing over the salad ingredients. Toss gently until all ingredients are well combined and coated with the dressing.

Taste and adjust seasoning if necessary. For best flavor, cover and refrigerate the tabbouleh for at least 30 minutes before serving to allow the flavors to meld.