Yield: 2 servings
| Measure | Ingredient |
|---|---|
| 1 cup | Fine bulgur wheat |
| ¾ cup | Diced onion |
| ½ cup | Diced green onions |
| \N \N | (including tops) |
| 1½ teaspoon | Parsley |
| 1 teaspoon | Basil |
| ½ cup | Fresh mint, cut fine |
| ½ cup | Lemon juice |
| ¾ cup | Oil |
| 2 \N | Tomatoes, cut in slices |
Cover bulgur with water; let stand 1 hour; drain; pan dry in skillet over low heat, stirring occasionally. Add remaining ingredients and mix well. Chill at least 1 hour; serve.