Tabbouleh is a signature Levantine salad made of bulgur, parsley, tomato, and onion steeped in a penetrating mint and lemon dressing.
We started by salting the tomatoes to rid them of excess moisture that otherwise made our salad soggy. Soaking the bulgur in lemon juice and some of the drained tomato liquid, rather than in water, allowed it to absorb a lot of flavor as it softened.
Chopped onion overwhelmed the salad; two mild scallions added just the right amount of oniony flavor. Parsley, mint, and a bit of cayenne pepper rounded out the dish. Adding the herbs and vegetables while the bulgur was still soaking gave the components time to mingle, resulting in a cohesive dish.
Don't confuse bulgur with cracked wheat, which has a much longer cooking time and will not work in this recipe.