This is a Lebanese dish. To 1c. cooked bulgur (cracked) wheat, add 1/2 c olive oil, 1/2 c lemon juice, 1 bunch finely chopped scallions, lg bunch finely chopped parsley. Salt to taste. (Cucumbers, tomatoes, and celery can also be finely chopped and added.) In this case, one can put all ingredients in a ceramic or glass crock (wheat uncooked) with the tomatoes and cucumbers on top and refrigerate for at least 1 day, and up to two weeks. Another refreshing addition is a little finely chopped fresh mint. Serve on bed of lettuce or Lebanese style, wrapped in single lettuce leaves and eaten out of hand.