2 c. fine grained bulgar
1/2 c. thinly sliced scallions
1 c. fresh mint, chopped, or 2 tbsp. dried mint, crumbled
2/3 c. flat leaf parsley, chopped
1 1/2 c. chopped ripe tomatoes
1/2 c. lemon juice
1/2 c. olive oil
1/2 tsp. salt or to taste

Cover bulgar with 2 inch deep layer of cold water in deep non-reactive bowl. Soak 1 hour at room temperature. Drain well. Add rest of ingredients. Toss gently. Serve on lettuce leaves. Keeps well in refrigerator.