Tuscan Tabouleh

• 1 1/2 Cups Fresh Parsley (Chopped)


• 2 Tbsp. Fresh Spearmint (Chopped)


• 1/2 Cup Red Onion (Diced)


• 6 Ripe, Medium-Size Tomatoes (Chopped)


• 1/2 Cup Bulgur Wheat


• 6 Tbsp. Rotture di Oro Extra Virgin Olive Oil


• 6 Tbsp. Lemon Juice


• Salt & Pepper to Taste

In cold water, soak bulgur wheat until soft (approximately 1 1/2 - 2 hours).  Use paper towel to squeeze excess water.  Combine bulgur wheat, parsley, spearmint, red onion and tomatoes.  Sprinkle with Rotture di Oro, lemon juice, salt and pepper.  Refrigerate for 2 hours and serve chilled.