- ½ cup bulgur*
- 2 bunches Italian parsley, chopped
- 2 TB. fresh mint, chopped
- 1 red onion, fine dice
- 6 medium tomatoes, diced
- 6 TB. lemon juice
- 6 TB olive oil
- 1 ½ TSP Za’atar*
- Kosher salt and pepper to taste
- Romaine lettuce or grape leaves (optional)
Soak Bulgur in cold water for 2 hours until soft; squeeze out excess water.
Combine first five ingredients and mix well.
Add remaining ingredients (except romaine or grape leaves) and chill.
Adjust seasoning before serving.
Serve on romaine or grape leaves.
*Available at Holly’s