Lebanese Salad

1 cup cracked wheat
1 bunch green onions
2 large bunches fresh Italian flat leaf parsley
1/2 bunch fresh mint
4 large tomatoes
juice of 4 lemons or limes
1/2 cup extra virgin olive oil
salt and pepper, to taste

Rinse herbs in cold running water and pat dry, leaving on paper towels to air dry for 30 minutes.

Soak wheat in water for a few minutes. Squeeze dry by pressing between palms or roll in paper towels.

Chop onions, parsley, mint and tomatoes finely (a food processor may be used). Add wheat, lemon juice, olive oil, salt and pepper. Mix well.

Scoop onto crisp fresh lettuce leaves to serve.