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Tabouli Salad 2
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| 1/2 cup | bulgur wheat |
| 2 | tomatoes, diced, (1 1/2 cups) |
| 3 | scallions, (both white and green parts), trimmed and thinly sliced (1 cup) |
| 2 to 3 cups | chopped fresh curly parsley, stems removed |
| 1 | cucumber, peeled and diced, (1 cup) |
| 1/2 cup | fresh mint leaves, chopped |
| 1/4 teaspoon | freshly grated lemon zest |
| 2 tablespoons | fresh lemon juice |
| 1/3 cup | extra-virgin olive oil |
| 1/4 teaspoon | coarse salt, or more to taste |
Directions
1. Rinse the bulgur wheat in cold running water and soak in a bowl of cold water for 20 minutes. Drain and place in a large bowl.
2. Add the tomatoes, scallions, parsley, cucumber, and mint. Toss together.
3. Whisk together the lemon zest and juice, olive oil, and slat. Stir the dressing into the salad to fully combine. Serve or cover and refrigerate for up to 2 days.
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