Refreshing Mediterranean Tabbouleh

In a small bowl, whisk together extra virgin olive oil and lemon juice.

Add the extra fine bulgur wheat to the dressing and let it soak until it is soft and plumped, about 15 minutes.

Meanwhile, prepare the vegetables by washing, drying thoroughly and finely chopping the parsley, dicing the tomatoes, thinly slicing the green onions, and finely chopping the fresh mint leaves. Drain excess juice from the tomatoes using a colander.

Place the chopped vegetables and fresh mint leaves in a large bowl.

Season the vegetable mixture with salt and black pepper.

Pour the bulgur and dressing mixture over the vegetables.

Gently toss to combine.

Serve the salad at room temperature or cold, with lettuce if desired.