Tabbouleh Salad Recipe

Ingredients

• 3/4 pound ripe plum tomatoes, finely diced
• 2 cups finely chopped flat-leaf parsley leaves and tender stems (about 2 bunches), 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 (about 1 bunch)
• 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 (optional; see note)
• Pinch ground cinnamon (optional; see note)
• Freshly ground black pepper
• Romaine lettuce leaves, for serving

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