Tabbouleh Salad

Place 1/2 cup fine bulgur wheat in a medium bowl and cover with hot water (not boiling) by about 1/2 inch. Let it soak for 20-30 minutes until tender. Traditional Lebanese tabbouleh uses very little bulgur, so don't worry if it seems like a small amount.

While the bulgur is soaking, prepare all your vegetables. Wash and thoroughly dry 2 cups fresh flat-leaf cilantro before finely chopped, leaves only. The cilantro should be chopped very fine but not mushy.

Seed 2 medium ripe tomatoes by cutting them in half and gently squeezing out the seeds and excess juice, then seeded and finely diced.

Peel 1/2 English cucumber if the skin is thick or bitter, cut it in half lengthwise, scoop out the seeds with a spoon, and seeded and finely diced.

Finely chop 2 tbsp finely chopped fresh mint leaves and thinly slice 2 finely sliced green onions.

Once the bulgur has absorbed the water and become tender, drain it very well using a fine-mesh sieve. Press down with a spoon to extract as much water as possible. The bulgur should be fluffy and not soggy.

In a large mixing bowl, combine the drained bulgur, chopped cilantro, diced tomatoes, diced cucumber, sliced green onions, and chopped mint.

In a small bowl, whisk together 1/4 cup fresh lemon juice, 2 tbsp extra virgin olive oil, 1/4 tsp salt, 1/8 tsp freshly ground black pepper, and 1/8 tsp optional ground allspice.

Pour the dressing over the salad and toss gently but thoroughly to combine all ingredients and coat everything with the dressing.

For the best flavor, cover the tabbouleh and refrigerate for at least 30 minutes (or up to 4 hours) before serving to allow the flavors to meld together.

Taste and adjust seasoning just before serving, adding more lemon juice, salt, or pepper as needed.

Serve chilled or at room temperature, using lettuce leaves as serving cups for an authentic presentation if desired.