3/4 c. fine bulghur (cracked wheat)
1/4 c. cold water
1 med. onion, diced fine
1 lg. cucumber, diced
2-3 tomatoes, diced, chopped
1/4 c. fresh mint, diced or 3 tsp. dried mint, crushed
1 c. fresh parsley, minced fine
1/2 c. olive oil
1/2 fresh lemon, squeeze on
Salt to taste

Place bulghur in bowl, add cold water, mix well and set aside for approximately 15 minutes. Add remaining ingredients, mixing until well blended. Refrigerate at least 4 hours or overnight. Stir well before serving. Salad may be served with small wedges of pita bread. Serves 8 as appetizer, 4-6 as salad.