1 c. burghul wheat, soaked one hour in 1/2 c. water
4 c. finely chopped Italian parsley
1 c. chopped onion
1 1/4 c. chopped tomato
1/2 c. olive oil
Juice of 2 lemons
Salt
1/4 c. chopped mint (optional)

Wash and dry the parsley. Wrap in a terry towel and refrigerate overnight. Chop the parsley very fine, using a food processor. Keep the parsley dry. Mix all ingredients in a large bowl. Add lemon juice with oil and toss.

Note: We serve it on a bed of Romaine lettuce leaves, which can be used as a spoon to eat the salad.