It's the perfect simple summer salad to keep your menu light and fresh. 

Lebanese Tabbouleh

Serves 6

• 1cup fine bulghur (sometimes called #1)
• 2bunches curly parsley
• 10 to 12large mint leaves
• 4 to 6scallions
• 3medium tomatoes
• 1/2English cucumber
• 2lemons, juiced
• 1/2cup olive oil
• Salt and pepper to taste

1. Put the bulghur in a bowl, cover it with an inch with water (it will double in size), and let it sit at least 20 minutes.
2. Wash and dry the parsley and mint. Remove the stems, finely chop the herbs together, and put them in a large mixing bowl.
3. Peel and deseed the cucumber half. Slice it lengthwise into thirds, then chop. Chop onion and tomato and it them to the cucumber, parsley, and mint.
4. Squeeze any remaining water out of bulghur and it to the vegetables.
5. Add lemon juice, olive oil, salt, and pepper. Mix well, taste, and adjust seasoning and olive oil as needed.

https://food52.com/recipes/29842-my-mother-s-lebanese-tabbouleh