Use fine-grained bulgur for this refreshing, lemony salad.
Enlarge Image Credit: André Baranowski
3 tbsp. bulgur wheat (No. 1 grade)
1⁄2 medium white onion, chopped
1 tsp. kosher salt, plus more
1⁄2 tsp. ground allspice
1 lb. medium tomatoes, cored, seeded,
and finely chopped
3 cups minced flat-leaf parsley
1⁄2 cup finely chopped mint leaves
7 tbsp. extra-virgin olive oil
5 tbsp. fresh lemon juice
1. Put bulgur into a small bowl; cover with 1⁄2 cup warm water. Let soften for 10 minutes; drain bulgur; set aside.
2. Put the onions on a cutting board and sprinkle them with 1 tsp. salt and the allspice. Finely chop the onions. Transfer onions and reserved bulgur to a large bowl along with the tomatoes, parsley, mint, oil, and lemon juice. Stir to combine and season with salt. Serve at room temperature.
MAKES ABOUT 3 CUPS