1 c. fine burghul or cracked wheat
1 bunch finely chopped green onion, green part and all
1 bunch finely chopped parsley (1 1/2 c.)
1/2 c. finely chopped fresh spearmint leaves
2 chopped tomatoes
Optional: 1 chopped cucumber, 1 chopped green pepper

SALAD DRESSING:

3/4 c. olive oil
1/2 c. fresh lemon juice
Salt
Pepper

Cover the burghul with cold water and allow to stand 1 hour. Drain and squeeze out the extra water. Add chopped vegetables. Mix salad dressing. Add dressing to salad. Toss and season with salt and pepper to taste. Serve with quartered pita bread. Makes 6 servings.