Place 1/2 cup fine cracked wheat (bulgur) in a small bowl. Cover with 3/4 cup cold water and let soak for 10–15 minutes until softened but not mushy. If using coarser bulgur, increase soak time or use hot water and drain well. Once softened, drain any excess water by pressing gently in a fine sieve or with the back of a spoon and transfer bulgur to a large mixing bowl.

Chop herbs and vegetables

While bulgur soaks, finely chop 3 cups packed flat-leaf parsley (stems discarded or minced for flavor), 1/2 cup mint, and dice 2 medium tomatoes very small, removing seeds if watery. Thinly slice 4 scallions and mince 1/4 cup red onion. If using cucumber, finely dice 1/2 cup. Aim for small, uniform pieces so the herbs dominate the texture.

Make dressing

In a small bowl or measuring cup, whisk together 1/4 cup fresh lemon juice, 1/4 cup extra-virgin olive oil, 1 teaspoon fine sea salt, 1/2 teaspoon freshly ground black pepper, and 1/4 teaspoon ground allspice (optional). Taste and adjust acidity or salt — tabbouleh should be bright and lemony.

Combine salad

Add the chopped parsley, mint, tomatoes, scallions, red onion, and optional cucumber to the bowl with drained bulgur. Pour the dressing over the mixture. Using a fork or salad servers, toss thoroughly to combine, pressing lightly so the parsley wilts slightly and absorbs the dressing. Taste and adjust seasoning with more salt, pepper, or lemon juice as needed.

Rest and serve

Let the tabbouleh rest 10–15 minutes at room temperature to allow flavors to meld. Just before serving, fluff with a fork and give a final taste adjustment. Serve chilled or at room temperature, arranged on lettuce leaves if using, as a bright hot-appetizer accompaniment.