SALADS: This is my version of that popular Middle-Eastern salad that is gaining popularity in the cold spreads of buffets.

TABOULEH:

¾ cup bulgur, or cracked-wheat cereal                       

3 ripe tomatoes

1 English cucumber                                                    

1/3 cup lemon juice

¼ cup olive oil + 1 tbsp. extra virgin olive oil

4 green onions, thinly sliced                                       

4 cups chopped flat-leaf parsley

1 ½ tsp. salt                                                                 

freshly ground pepper

¼ oz. chopped mint

In a large bowl, cover bulgar wheat with 2 cups water and let soak for 1 ½ hours.

Cut tomatoes in half and squeeze the halves gently to remove seeds and cut the flesh into ¼-inch cubes. Cut cucumber in half, scoop out seeds and cut flesh into ¼-inch cubes.

Drain bulgur and squeeze out excess water. Spread bulgur on a clean tea towel to dry for 30 minutes.

Whisk together lemon juice & salt and pepper. Slowly whisk in olive oil and extra virgin olive oil.

Put the bulgur in a large bowl and add tomatoes, cucumber, green onion, parsley and mint. Pour in dressing and toss well to combine.

Cover tabouleh and refrigerate until serving time.