1 c. medium-fine bulgur (cracked wheat)
1/2 c. olive oil
Juice of 4 lemons (about 3/4 c.)
1 bunch scallions, finely chopped including green part
2 lg. bunches parsley, chopped
4 lg. tomatoes, very finely chopped
1 sm. bunch celery, very finely chopped
2 sm. cucumbers, very finely chopped
Vegetable salt to taste
Romaine lettuce leaves

In a large ceramic or glass crock, make a layer of the bulgur. Add the olive oil and lemon juice. Layer the vegetables in the order listed, scallions first and cucumbers last. Sprinkle vegetable salt over the top.

Cover the crock loosely and store in the refrigerator until ready to serve, at least 24 hours, and up to 2 weeks.

To serve, toss the salad so that all ingredients are well mixed. Check seasoning. Salad may be served on a bed of lettuce; or Lebanese style, wrapped by the fingers in single leaves of lettuce and eaten out-of-hand.