1 c. fine bulgar (crushed wheat)
3 med. fresh ripe tomatoes, finely chopped
1 1/4 c. finely chopped parsley, fresh
1 c. finely minced onion
1/3 c. fresh lemon juice
2 tsp. salt
1/2 c. good olive oil
May add 2 tbsp. fresh mint

Place wheat in bowl and pour enough cold water to cover. Let soak 15 minutes, then drop in sieve lined with cheese cloth. Wrap up in double cheese cloth and squeeze until completely dry.

Drop in bowl and add tomatoes, parsley, onions, lemon juice and salt. Toss gently but thoroughly and chill. Mound in serving bowl or spoon into romaine lettuce leaves.