This is the national dish of Lebanon and each family has its own way of preparing it. This version is heady with the flavor of fresh herbs, but feel free to improvise and stamp your own mark on this flexible dish.

Serves 4–6

INGREDIENTS

• 1 cup bulgur wheat
• 1/4 cup lemon juice
• 1/4 cup virgin olive oil
• 1 tbsp. finely chopped white onion
• 6 scallions, finely chopped
• 1 (3-oz.) bunch flat-leaf parsley, chopped
• 1 oz. fresh mint, chopped
• sea salt and black pepper
• 1 head Romaine lettuce
• 4 ripe tomatoes, quartered
• fresh parsley sprigs, to garnish

INSTRUCTIONS

1. Put bulgur wheat into a bowl, cover with 2 cups boiling water, and let soak for 20 minutes.
2. Drain, then squeeze to remove water, and transfer into a bowl.
3. Add the lemon juice, oil, onion, scallions, parsley, and mint. Season to taste with salt and pepper.
4. Toss, then chill for at least 1 hour.
5. To serve, arrange the lettuce leaves around the edge of a platter, spoon the salad in the center, and garnish with the tomatoes and sprigs of parsley.