ROTD: Tabbouleh Salad with a Greek Twist

• 200 grams bulgur
• 3 tomatoes, cleaned, seedless, cut into cubes
• 2 seedless cucumbers, finely chopped with their skin on
• 5 fresh spring onions, finely chopped with their leaves
• 1 clove garlic, finely chopped (optional)
• 2 bunches fresh parsley, finely chopped
• 1 bunch fresh mint, finely chopped .
• Juice of 1 lemon
• 150 ml extra virgin olive oil
• Salt

Instructions

1. First, place the bulgur in a bowl and cover it with lukewarm water until submerged.
2. Let it sit for 10 minutes to absorb the water.
3. In another bowl, mix the bulgur, tomatoes, cucumbers, spring onions, garlic (if using), parsley, mint, salt, lemon juice, and olive oil.
4. Cover with plastic wrap and refrigerate for 2 hours.
5. Remove, stir, and serve.

Enjoy!

Source: Argiro Barbarigou