This bright, herb-forward salad is one of those dishes that tastes like pure sunshine in a bowl. Mountains of finely chopped flat-leaf parsley and fresh mint form the backbone, with juicy ripe tomatoes, sliced green onions, and a simple dressing of extra-virgin olive oil and fresh lemon juice tying everything together. The small amount of fine bulgur wheat adds a subtle chew and body without overwhelming the herbs — and since bulgur is made from wheat, not rye, this recipe is naturally free of that grain with no substitutions or workarounds needed. A touch of ground allspice is optional but adds a warm, almost floral depth that makes the whole salad feel a little more special. The technique of soaking the bulgur in lemon juice and cold water rather than boiling it keeps the grains delicate and prevents them from turning mushy. Everything comes together with a quick toss, and the result is a salad that's as stunning to look at as it is refreshing to eat. Serve it immediately while the parsley is still vivid green and the tomatoes hold their shape for the best possible bite.
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Place the bulgur in a small bowl and pour 1 tablespoon of the lemon juice over it. Add 3 tablespoons of cold water, stir to combine, and let the bulgur soak for 15 minutes, until the grains are just tender and have absorbed the liquid. If any liquid remains, drain through a fine-mesh strainer and press gently to remove excess moisture.
While the bulgur soaks, finely chop the parsley leaves and tender stems: gather them into a tight bundle on the cutting board and rock the knife through them until the pieces are very fine, about 1/8 inch. Transfer to a large mixing bowl. Finely chop the mint leaves the same way and add them to the bowl.
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