Tabbouleh Salad (Middle Eastern herb salad)

Place 80 g bulgur in a roomy bowl, cover it with boiling water, and soak it for 8 to 10 minutes. Drain when the grains look slightly translucent and feel tender with a little chew remaining. Press lightly with a spoon to remove excess water, then spread the bulgur out and cool it until no steam remains. Dry 60 g parsley and 15 g mint thoroughly before chopping them finely, and slice 30 g green onion thinly. Halve 160 g tomato, remove the seeds and watery center, and cut the flesh into small pieces. In a large bowl, whisk 2 tbsp lemon juice with 2 tbsp olive oil and 0.5 tsp salt until the salt disperses. Toss the cooled bulgur in this measured dressing first so the grains are seasoned before the vegetables are added. Add the chopped herbs, green onion, and tomato, then fold gently from the bottom. Refrigerate the finished salad for at least 10 minutes and serve it cold. Thorough draining matters at three points: the cooked bulgur must not carry soaking water, the herbs need to be dry before chopping, and the watery portion of the tomato is removed. Together, those steps keep the dressing from collecting as diluted liquid in the bowl.