"My mother's is best" is an adage that fits this recipe perfectly. There are a lot of variations of tabbouleh out there—some mostly made of bulghur, some without cucumbers, some with spice—but I always compare those variations to my mother's recipe and they never stack up. Her recipe has the perfect parsley to bulghur ratio, it has enough lemon to keep it dressed but not soggy, and it has crispy cucumbers that add a nice contrasting bite. She learned how to make tabbouleh from my grandmother who never used a written recipe, making it each time to taste just the way she liked, as grandmothers usually do. It's the perfect simple summer salad to keep your menu light and fresh. Enjoy!

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