• 1/2 cup plus 2 tablespoons fine bulgar (size #1)
  • 2 bunches flat leaf parsley, stems removed and finely chopped (about 1/2 pound)
  • 1 bunch curly parsley, stems removed and finely chopped (about 1/4 pound)
  • 1 bunch fresh mint, stems removed and finely chopped
  • 4 cups (about 3.5 lbs or 5-6 medium), chopped with all their juice
  • 1 bunch scallions (about 6) – include green and white parts, thinly sliced
  • 1/2 medium onion, minced (3/4 cup)
  • 1/2 cup fresh lemon juice (I’ve used up to 3/4 cup)
  • 1/3 cup olive oil
  • 1.5 teaspoons kosher salt
  • 1.5 teaspoons allspice (I’ve used up to 2 teaspoons)
  • 1/2 teaspoon freshly cracked pepper


  1. Place the bulgar in a large salad bowl. Place the chopped tomatoes on top of the bulgar and let the juice from the tomatoes soften the bulgar while the rest of the ingredients are prepared.
  2. Leave the bunch of parsley intact. Fill a large bowl of water and using the stems as a handle, plunge the parsley in and out of the water to loosen any sand. Dump the water and repeat 3 times or until no sand is visible in the bottom of the bowl. Shake out the water and chop finely.
  3. Chop the rest of the vegetables and add to the bowl. Add the lemon, oil and spices directly into the bowl and toss very well.
  4. At this point let the salad sit and marinate for a few minutes. Taste it again and adjust the dressing as needed.

Serve with whole romaine lettuce leaves.

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