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Lemony Tabbouleh Parsley Salad "Boats"

Course Salad

Ingredients

  • 2 cups Bulgar presoaked. To presoak Bulgur: Place 1 cup Bulgur in bowl. Pour 1 cup boiling water over Bulgur and let stand for 1 hour. Yields 2 cups presoaked Bulgur.
  • 3 to 4 cups flat parsley finely chopped I use the food processor for this and the mint
  • 1/4 cup fresh mint finely chopped
  • 3 scallions chopped
  • 1/4 tsp black pepper
  • 1/2 tsp sea salt or more to taste
  • 3 Italian Roma tomatoes chopped into 1/2 inch cubes
  • 1/2 hot house cucumber chopped into 1/2 inch cubes
  • 4 tbsp fresh lemon juice
  • 4 tbsp olive oil
  • 1 head Romain lettuce leaves separated

Instructions

  • In a large bowl, gently mix together all the ingredients, except oil with a wooden spoon.
  • Add the lemon juice, toss and chill for 1 hour to blend the flavors
  • Before serving, toss again with the oil. Serve in a mound on a romaine lettuce leaf ("boat" so that you can eat it like a taco if desired).