2 CUPS BULGAR WHEAT, FINO OLIVE OIL, FINO WHITE BALSAMIC, 6 RIPE TOMATOES, ½ CUCUMBER, LARGE HANDFUL FLAT LEAF PARSLEY, LARGE HANDFUL FRESH MINT, ROCK SALT
PLACE THE BULGAR WHEAT INTO A HEATPROOF BOWL AND COVER WITH BOILING WATER. LET IT SIT FOR 30 MINUTES UNTIL ALL THE LIQUID HAS BEEN ABSORBED, THEN ADD A GOOD GLUG OF OLIVE OIL, A GOOD GLUG OF WHITE BALSAMIC AND SEASON WITH ROCK SALT TO TASTE.
CHOP THE TOMATOES AND CUCUMBER INTO SMALL CHUNKS, AND FINELY CHOP THE PARSLEY AND MINT – ADD TO THE BULGAR WHEAT AND MIX WELL.
TASTE AND ADD MORE OLIVE OIL OR BALSAMIC IF NEEDED. LET IT SIT FOR AT LEAST 30 MINUTES BEFORE SERVING. WILL KEEP CHILLED FOR SEVERAL DAYS.