3cups chopped fresh flat-leaf parsley (from 3 large bunches)
¼cup chopped fresh mint
½pound ripe tomatoes, very finely chopped
1bunch scallions, finely chopped
Salt, preferably kosher salt, to taste
¼cup extra virgin olive oil
Place the bulgur in a bowl, and cover with water by 1/2 inch. Soak for 20 minutes, until slightly softened. Drain through a cheesecloth-lined strainer, and press the bulgur against the strainer to squeeze out excess water. Transfer to a large bowl, and toss with the garlic, lemon juice, parsley, mint, tomatoes, scallions and salt. Leave at room temperature or in the refrigerator for two to three hours, so that the bulgur can continue to absorb liquid and swell.
Add the olive oil, toss together, taste and adjust seasonings. Serve on crackers, in sandwiches, inside lettuce leaf wraps, etc!