• Gather your mise en place
  
• 3/4 cup Bulgur, 2 cups Water
  Place bulgur in a bowl and cover with the cold water. Leave to soak for 30 minutes.
  
• 2 cups parsley, 1/4 cup Mint, 1 Cucumber, 2 Tomatoes
  While that's happening, prepare the rest of the herbs and vegetables. Finely mince the parsley and mint and refrigerate. Chop the cucumber and tomato and set those aside. Make sure you thinly slice the green onions.
  
• Once you have done that, drain the bulgur through a fine sieve, pressing with the back of a spoon to extract moisture. Spread onto a cloth, roll it up and let it sit for about 15 mintues.
  
• 1/2 cup Green onion
  Unroll the towel and put the onions on the bulgar. Roll up the towel and squeeze it to release any moisture. Set it aside for about 30 minutes to absorb the onion flavor.
  
• Put the onion and bulgar in a large bowl and add the parsley, mint., cucumber, and tomatoes.
  

For the Dressing

• 1/4 teaspoon dry mustard, 1/4 teaspoon sugar, 1/4 teaspoon sumac, 1/4 teaspoon Aleppo pepper, 1/2 teaspoons Salt, 1/2 teaspoon Black Pepper, 2 tablespoon Tomato paste, 1/4 cup olive oil, 2 tablespoons Lemon juice
  In a medium bow, put the mustard, sugar, sumac, Aleppo pepper, salt, black pepper, and tomato paste. Mix it well with a small whisk. Add the juice of the lemon and mix well again. Now, while whisking all the while, slowly start pouring the olive oil into the mixture. You will see it will start to thicken, so just continue whisking and adding the olive oil. Taste for seasoning.
  
• Pour the dressing over the salad and toss well to combine. It is best to use your clean hands.
• Cover and chill for at least 1 hour before serving. You can line your serving bowl with crisp lettuce if you wish before serving.
  
• Enjoy!