This is a labor intensive salad, but there is nothing like it during a summer picnic when parsley is fresh and tomatoes are in season!
2 bunches of parsley
5 tomatoes chopped fine
1 bunch scallions, chopped fine
1 tsp salt
1/2 tsp allspice (optional)
dash spearmint (optional)
4 Tbsps olive oil
4 lemons, juiced
1/2 cup finely cracked wheat, soaked in water for 30 mins.
Remove stems from parsley, and chop very fine in food processor.
Combine ingredients in a deep bowl. Toss together and serve with
crisp romaine lettuce leaves or tender grape leaves. Add more
lemon if desired.