Tabbouleh with Smoked Salmon | Fresh Weeknight Cooking

Let the bulgur soak in boiling water according to the package instructions for approx. 10 minutes, then fluff with a fork and allow to cool.

Halve or quarter the cherry tomatoes and cut the cucumber into small cubes. Finely chop the flat-leaf parsley and fresh mint.

Halve the lemon and squeeze out the juice. Mix extra virgin olive oil, lemon juice, table salt, and black pepper to create a fresh dressing.