1-1/4 lbs. dry bulgar wheat
1.5-2 oz. of shredded Parmesan cheese (Asagio or other hard cheeses will work too.)
1 Tablespoon Sea salt
1/4 Tablespoon Black pepper
2/3 Tablespoon dry Dill
1 Tablespoon dry Basil
1/4 bunch Cilantro
1/4 bunch Parsley
1/4 bunch flat parsley or Italian parsley
3-4 Roma Tomatoes
3-4 pieces of Garlic
3 oz. chopped Almonds
1 bunch small Green onions
1/4 cup White vinegar
3 Tablespoons Olive oil
Let's start :
Use fine grater to grate lemon rind.
Then chop up the fresh herbs and put in a bowl, add in dry herbs and salt.
Squeeze in juice from lemon and add in white vinegar on top of herbs. Chop tomatoes and put them on top of the herbs.
Boil bulgar wheat until it just starts to get on the soft side of chewy. Rinse bulgar with cold water and strain several times until bulgar is cool and the water runs clear. (This gets rid of the starchy water and keeps the bulgar from being clumpy or sticky.)
Put bulgar and the ingredients from the first bowl into a large bowl, add in olive oil and stir.
Next add in almonds, lemon zest and cheese then stir thoroughly. Refrigerate at least 4 hours and you will have a delightfully light and zesty springtime salad. Makes about 10 servings, if you are lucky!