Place cracked wheat in a bowl.

Cover with cold water.

Let soak for 30 minutes.

Drain the wheat.

Press out any excess moisture.

Spread the wheat out on a clean cloth.

Allow it to dry completely.

Wash the parsley and remove the stalks.

Wrap the parsley in a towel and refrigerate to keep fresh.

Put the wheat in a mixing bowl.

Add the chopped green onions and mix well, using your hands to ensure even distribution.

Add the chopped parsley and mint to the mixture.

In a separate bowl, whisk together olive oil, lemon juice, salt, and pepper.

Pour the dressing over the salad and toss gently to combine.

Peel, seed, and dice the tomatoes.

Gently stir the diced tomatoes into the salad.

Cover the salad and chill for at least 1 hour to allow the flavors to meld.

Serve cold, traditionally with pita bread.