- 1 cup medium-fine bulgur or cracked wheat
- 1 cup fresh lemon juice, plus more to taste
- 1/2 cup extra-virgin olive oil
- 4 garlic cloves, minced
- Salt
- 8 scallions (white and green parts), thinly sliced
- 1 cup chopped fresh flat-leaf parsley
- 1/2 cup chopped fresh dill
- 1/3 cup chopped fresh mint
- 2 English cucumbers, peeled, seeded, and cut into 1/2-inch dice
- Freshly ground black pepper
- 1 large fennel bulb
- 1/3 cup toasted pine nuts
- Place the bulgur or cracked wheat in a large salad bowl. In a small bowl, whisk together 1 cup lemon juice, the olive oil, garlic, and 1 teaspoon salt; drizzle this dressing over the bulgur. Layer on the scallions, parsley, dill, mint, and cucumbers. Sprinkle 1 teaspoon salt and 1/4 teaspoon pepper over the top. Cover with plastic wrap and refrigerate for at least 24 hours or up to 48 hours.
- Bring the salad to room temperature.
- Meanwhile, cut the fennel bulb in half from top to bottom. Cut the halves into paper-thin slices crosswise. Add the fennel and pine nuts to the salad and toss. Season with salt, pepper, and lemon juice to taste and serve.