In a small mixing bowl, add the bulgur. Inspect the bulgur and remove any impurities. To the bulgur add salt, and black pepper. Mix well until everything is evenly incorporated. Add the juice of 2 lemons into the bulgur mixture and mix well. Let the mixture sit in the refrigerator for at least 30 minutes. The acids in the lemon juice will soften the burghul.
Wash and dry the parsley very well, making sure the parsley is very clean. Start by removing the leaves from the stems taking extreme caution to make sure that there is minimal stem left on each leaf.
Take 10-15 parsley leaves and roll them very tight. Then, with a sharp knife, thinly slice the parsley. Repeat with the rest of the parsley. You want to end up with a chiffonade of parsley. Place the parsley in a brown bag with a paper towel inside. This will help remove any moisture. Repeat the same steps with the mint leaves.
Finely dice the tomatoes and the red onions, making sure that the tomatoes and the onions are very similar in size. Place them in a large strainer and hang over your kitchen sink. Add a pinch of salt and mix into the onions and the tomatoes. The salt will pull out any moisture from the tomatoes and the onions. Wait until most of the water is strained, this should take 10-15 minutes.
In a large bowl, add the parsley then the mint. Mix until the mint is fully distributed into the parsley. Next, add the tomatoes, onions, and bulgur mixture. With your hands, delicately toss the whole salad together until everything is fully distributed. Lastly, slowly drizzle the olive oil into the salad while tossing. Do not over mix the salad. Once the oil is fully incorporated, you are done. Chill in the refrigerator for 15-30 minutes before serving.
2 Bunches of Flat Leaf Parsley
1/2 Bunch of Fresh Mint
1 Large Red onion
4 Large Vine Tomatoes
Juice of 2 Lemons
1/3 Cup of Fine Bulgur
1/2 tsp. Sea Salt
1/2 tsp. Ground Black Pepper
1/3 Cup of Olive Oil