Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Twist the leaves off of the stems of the parsley. Make a pile of the leaves on the cutting board, and rock the knife back and forth over them, forming them back into a pile if they get spread out. Repeat this process until the leaves are very finely chopped.

Cut the lemons in half and squeeze out the juice. Make sure you don’t get any seeds!

Cut the tomatoes in half and scoop out the seeds. Cut the flesh of the tomatoes into long strips, then cut across into a dice.

Finely slice the green onions.

Pick the mint leaves from the stems, arrange them on the cutting board, and just like with the parsley rock the knife back and forth until the leaves are finely chopped.

Measure out the oils and the bulgur.

In a small bowl, whisk together the olive oil, grapeseed oil, and lemon juice. When combined, pour the bulgur overtop and allow it to sit for 15 minutes for the bulgur to soak up some of the dressing.

In a large bowl, combine the parsley, tomatoes, onions, and mint. Season with salt and pepper, and toss to combine.

Pour the bulgur and dressing overtop the salad, and stir well to combine.

Taste, and adjust seasoning as necessary. Serve as a side dish, an appetizer, or as a quick snack wrapped in a lettuce leaf.