6 bunches flat leaf (Italian) parsley, washed, allowed to dry
3 ripe medium size tomatoes
1 small onion or 5 small scallions
½ c. fine grain whole wheat bulgur, soaked in 1 cup warm water
2 Tbs. extra virgin olive oil
Juice of 3 fresh lemons
½ bunch of fresh mint (optional)
1 tsp. sea salt to taste
Fine dash of all spice
1. Julienne parsley as finely as possible. Do not use a food processor to do this. You must use a sharp utility knife. Take your time and be careful. My mother does this better than anyone I know, but she has had years of practice. Finely dice the tomatoes and onion.
2. To the ingredients from step 1 add the soaked bulgur wheat, lemon juice, olive oil, salt, all spice and mint if desired. Be sure the bulgur is not crunchy and drain off any excess water. Mix the salad well using your hands and rubbing the ingredients together between your fingers. Adjust the salt, lemon juice and olive oil according to your taste. Make this salad fresh and never ahead of time.
3. When fresh pomegranate is available, it makes an excellent addition to this salad.