|Bulgur||3⁄4 Cup (12 tbs)|
|Ripe tomatoes||2 Medium|
|English cucumber||1⁄2 , unpeeled and diced|
|Red onion||1 Medium, minced|
|Loosely packed italian parsley leaves||1 Cup (16 tbs), chopped (Use Fresh)|
|Loosely packed fresh italian parsley||1 Cup (16 tbs), chopped|
|Loosely packed fresh mint leaves||1 Cup (16 tbs), chopped|
|Loosely packed fresh basil||1⁄4 Cup (4 tbs), chopped|
|Loosely packed basil leaves||1⁄4 Cup (4 tbs), chopped (Use Fresh)|
|Extra virgin olive oil||1⁄4 Cup (4 tbs)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Ground allspice||1⁄4 Teaspoon|
|Ground red pepper||1⁄8 Teaspoon|
In large bowl, combine bulgur with 3/4 cup boiling water, stirring to mix.
Let stand until liquid is absorbed, about 30 minutes.
Meanwhile, cut 2 thin wedges from 1 tomato; set aside for garnish.
Discard seeds from remaining tomatoes; dice tomatoes.
When bulgur is ready, stir in diced tomatoes, cucumber, onion, parsley, mint, basil, olive oil, lemon juice, salt, allspice, and ground red pepper.
Cover and refrigerate if not serving right away.
Garnish with tomato wedges to serve.