This is one of my favorites salads. I love the combination of the cracked wheat and the fresh tomatoes and parsley. I'm very flexible regarding the parsley content, sometimes I like it with a little bit and sometimes I like it very green, like the one you found in Lebanese restaurants. So be flexible and follow your feeling that day. The secret for this recipe was given to me by a friend from Lebanon, she doesn't soak the wheat before mixing it with the salad, instead she let the juices of the tomatoes and parsley hydrate them so they absorb all the flavors. The only thing is that you have to prepare it about 1 hour in advance to be sure that the wheat will soften.
- 1/2 cup cracked wheat
- 3 tomatoes, diced
- 4 scallions, chopped
- 1/2 cucumber (optional, but I like the crunch) peeled and diced
- 1/2 to 1 bunch of parsley, finely chopped
- 1/4 bunch fresh mint, about 1/2 cup, finely chopped
- juice of 1 lime, or more to taste
- 1/4 teaspoon ground cinnamon
- 1 tablespoon olive oil
- salt and pepper to taste
Mix the tomatoes and a little salt with the cracked wheat, let them rest together while you prepare the rest of the ingredients. Mix in the rest of the ingredients and adjust seasonings. Let the flavors mix and develop and the wheat soften before serving, about 1 hour. Give it a last minute taste and adjust the seasonings again, specially the lime juice and salt. Serve over a bed of lettuce for a nice presentation and extra flavor.