1 Bunch parsley
2 Tomatoes
1 Onion
1 juice of lemon
1/2 Cup vegetable oil ( or combine olive and vegetable oil)
2-3 Tablespoons Bulgur
Salt and pepper to taste
- Wash and dry the parsley.. There is nothing more frustrating that working with wet parsley!!
- Cut the stems as close to the parsley leaves as possible. Chop finely and set aside.
- Core the tomatoes and dice them into small pieces. (The thinner your slices the easier to dice they will be.) Place tomatoes in a deep bowl and add bulgur. Mix. (Tomato juice will soak the bulgur and get it to the perfect consistency. )
- Onions come next. Dice them into same size pieces as tomatoes. Add to bowl and mix.
- Salt and pepper to taste.
- Add parsley, lemon juice and oil.
- Adjust, lemon, salt and pepper seasoning to preferred taste.
- Pairs great with steaks! Can also be enjoyed with a side of lettuce – lettuce wrap style or for an extra bite and crunch try it with cabbage leaves!