Tabbouleh Salad lemon, EVOO dressing, parsley, tomatoes, red onion, cucumber and bulgar wheat

Put on your favorite happy music. Pour yourself a beverage. Get out your topping knife and cutting board cuz we’re going to go to town on some cucumbers, tomatoes, and parsley. The classic dressing is a lot of fresh extra virgin olive oil, fresh squeezed lemon juice, and almost a whole teaspoon of salt. I like to add a little sumac and lemon zest, but the recipe varies from family to family. And whisk. The base is about four whole bunches of finely chopped parsley. Don’t forget to give them a good soak. Rinse and spin. Then it’s a whole bunch of prepared bular wheat. I like to use Bob’s Red Mill. Fluff it with a fork and let it cool. Finally diced English or Persian cucumbers. Finely diced drained and strained tomatoes. Finally diced red onion. Yep, they were soaked in ice water. And finally, some chopped. Give that a big toss. Pack up the leftovers with a little goat cheese and pita chips. Having it with a nice black tea or a nice crisp soven blanc. Enjoy.