Pour the tabouleh in a big salad bowl. Add 1 cup water and 1/4 cup olive oil. Mix and let stand 30 minutes. Peel the tomatoes, discard the seeds and juice. Dice. Wash and dry the parsley. Discard all stems. Chop up the leaves as finely as possible. Chop the green onions, and 6-8 leaves of the mint.
Mix everything. Add the juice of 2 lemons or more. Taste and add some olive oil. NO SALT OR PEPPER IS NEEDED.
Stick whole leaves of romaine lettuce around the salad, and decorate with mint leaves. Traditionally, one spoons some salad on a lettuce leaf, rolls it up and eat with fingers.
Note: This salad tastes even better when it has been made well ahead of time (the day before). Yield: 6-8 servings if main course. The skin of tomatoes will come right off if you dip them in boiling water for a few seconds.
