Place 1 cup fine bulgur into a bowl and pour over freshly boiled water. Cover and soak for 15 minutes until tender. Drain well and press out excess moisture.

Finely mince 2 cups fresh parsley leaves and ½ cup mint until finely chopped.

Core and dice 2 ripe tomatoes into small, juicy cubes.

Peel, seed, and dice 1 cucumber into crisp, bite-sized pieces.

In a small bowl, whisk ¼ cup lemon juice with 3 tablespoons extra virgin olive oil. Season with salt and pepper, whisking until emulsified.

In a large bowl, combine drained bulgur, chopped herbs, and diced veggies. Pour dressing over and toss to coat evenly.

Refrigerate for at least 30 minutes to let flavors meld. Garnish with extra mint sprigs and serve cold.