3/4 c. fine grained bulgar wheat
2 med. sized tomatoes, peeled
4 tbsp. very finely minced onions
A reasonable amt. of parsley, I use dried (1/4 c.)
3 tbsp. fresh lemon juice
1 tsp. salt
2 tbsp. olive oil

Soak the bulgar wheat in 4 cups of water for 45 minutes. Cut the tomatoes in half crosswise. Cut one half at a time in your hands, cut side down and gently squeeze out and discard the seeds. Core the tomato halves and cut them into 1/4 inch dice. Put them in a bowl and set aside for 45 minutes.

Line a colander with a cheese cloth. When the bulgar wheat has finished soaking, empty it with this soaking liquid into the colander. Draw the cloth together so it closes over the bulgar. Now squeeze out as much liquid as you can. Empty the bulgar into a bowl. Water will have collected in the tomato bowl. Drain off all the liquid. Now add all the other ingredients and check for taste. Will probably need a bit more salt.