1 c Fine bulgur wheat

3/4 c Diced onion

1/2 c Diced green onions

(including tops) 1 1/2 ts Parsley

1 ts Basil

1/2 c Fresh mint, cut fine

1/2 c Lemon juice

3/4 c Oil

2 Tomatoes, cut in slices

Cover bulgur with water; let stand 1 hour; drain; pan dry in skillet over low heat, stirring occasionally. Add remaining ingredients and mix well. Chill at least 1 hour; serve.