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Tuscan Tabouleh

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  • 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.

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