This is a Lebanese salad which is characterized by the inclusion of Bulgar wheat in the list of ingredients. The other ingredients may vary slightly, but here I'm giving what in my experience seems to be the standard mix. Bulgar wheat is a bit unusual but should be fairly easy to find - try the health food shop (it's sometimes called kibbled or cracked wheat and comes in various grades - coarse, fine etc. It doesn't matter which you use).
I cup of bulgar wheat
4 or 5 large tomatoes
A seriously large bunch of fresh parsley
2 or 3 sprigs of fresh mint
A small onion or a few spring onions
Juice of half a lemon
2 or 3 dessert-spoons of olive oil
Salt
A pinch of cinnamon
Soak the bulgar wheat in hot water for about 20 minutes then drain in a sieve and rinse with cold water.
Chop the tomatoes finely (1cm squares) and the onion very finely. If you chop the herbs in a cup or mug with scissors, you'll probably have to do two or three cupfuls for the parsley. Otherwise do it on a chopping board with a knife. Mix everything together in a bowl and leave it in the fridge for at least a couple of hours. Give it a quick stir before serving. This salad keeps for days and just gets better and better.