Tabbouleh (Parsley & Bulgar Salad)

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• 1 teaspoon lemon zest
  Ingredient note

  Source: 1 teaspoon lemon zest
• 1/4 cup lemon juice
  Ingredient note

  Source: 1/4 cup lemon juice
• 1/4 cup olive oil
  Ingredient note

  Source: 1/4 cup olive oil
• 1/4 teaspoon ground black pepper (coarsely ground)
  Ingredient note

  Source: 1/4 teaspoon ground black pepper (coarsely ground)
• 1 teaspoon salt
  Ingredient note

  Source: 1 teaspoon salt
• 1/4 cup cracked bulgur
  Ingredient note

  Source: 1/4 cup cracked bulgur
• 1/2 each red onion (finely diced)
  Ingredient note

  Source: 1/2 red onion (finely diced)
• 140 grams flat-leaf parsley
  Ingredient note

  Source: 140 grams flat-leaf parsley
• 140 grams Lebanese cucumbers (~2 cucumbers, cubed)
  Ingredient note

  Source: 140 grams Lebanese cucumbers (~2 cucumbers, cubed)
• 225 grams tomatoes (~2 tomatoes, cubed)
  Ingredient note

  Source: 225 grams tomatoes (~2 tomatoes, cubed)

1. Whisk 1 teaspoon lemon zest, 1/4 cup lemon juice, 1/4 cup olive oil, 1/4 teaspoon ground black pepper and 1 teaspoon salt together in a small bowl, then add 1/4 cup cracked bulgur. Let this soak for 1 to 2 hours, depending on the coarseness of your bulgur and how soft you want it.
2. If the raw onion is too strong for your tastes, chop and soak 1/2 red onion in cold water with a pinch of baking soda for 30 minutes. Drain and dry thoroughly with paper towels before using them in the salad.
3. Wash 140 grams flat-leaf parsley, then use a salad spinner or paper towels to thoroughly dry it. Remove all the stems, then grab a handful and roll it up and slice the roll as thinly as possible. Chop the parsley in the opposite direction to the direction you sliced and you should get it pretty evenly chopped.
4. Add the parsley to a large bowl along with 140 grams Lebanese cucumbers, 225 grams tomatoes, and the onions. Add the soaked bulgur along with the dressing and toss everything together. Tabouleh tastes fresh the day it's made, but if you let it sit overnight, the flavors have a chance to meld, and it tastes even better.