Tabbouleh Salad

Ingredients

• 3/4 pound ripe plum tomatoes, finely diced
• 2 cups finely chopped flat-leaf parsley leaves and tender stems, finely chopped with a sharp knife
• 2 teaspoons kosher salt, divided, plus more for seasoning
• 1/4 cup dry coarse bulgur wheat
• 1 cup finely chopped fresh mint leaves
• 2 scallions, white and light green parts only, finely chopped
• 5 tablespoons extra-virgin olive oil
• 2 tablespoons fresh juice from 2 lemons
• 1/4 teaspoon ground coriander seed
• Pinch ground cinnamon
• Freshly ground black pepper
• Romaine lettuce leaves, for serving

Directions

1. Sprinkle the tomatoes with 1 teaspoon salt and toss until evenly coated. Set a fine-mesh strainer or colander over a bowl, add the tomatoes, and leave them to drain for 20 minutes. Save the tomato liquid.
2. Add the remaining 1 teaspoon salt to the parsley and toss it through. Line a large mixing bowl with paper towels, put the parsley on top, and let it sit for 20 minutes. Use the towels to blot away extra moisture.
3. Bring 1/2 cup of the saved tomato water to a boil. Put the bulgur in a small heatproof bowl, pour the hot tomato water over it, and leave it until softened, about 1 hour; it may still be slightly firm, but it will soften more in the salad. Pour off any extra liquid from the bulgur, then pat it dry with paper towels.
4. Fold the tomatoes, parsley, mint, bulgur, scallions, olive oil, lemon juice, coriander seed, and cinnamon together in a large mixing bowl until everything is evenly mixed. Season with salt and pepper. Serve the tabbouleh with romaine leaves.