Best Tabbouleh Salad Recipe (without bulgar)

• 1 bunch of parsley, chopped finely; I'm using around 70g of parsley.
• Half a small red onion, chopped finely (~50g)
• Half a tomato, chopped (~50g)
• The juice of 1 lemon - approximately 3 tablespoons (45 mL).
• 2 tablespoons of olive oil
• Pinch of salt + pepper
• [Optional] Some green onions
• [Optional] Cucumbers, chopped into cubes (~50g)

Notes:

Feel free to adjust the ingredients as you like!  Add or remove whatever you like. You can also use a food processor to chop these ingredients.  If you like more of a "crunch" in your parsley, you may want to roughly chop them with a knife.  Also, please wash your parsely thoroughly and I would recommend to remove the stems as well.  You can also substitute ingredients like red onions for white or green onions if you like.

The most time consuming part of this recipe is washing and chopping all these ingredients, but it is worth it!

Traditionally, tabbouleh also includes bulgar as an ingredient (a type of wheat), but this can be hard to find and it also needs to be cooked. If you want to add this, feel free to add it in (around 1/2 cups of this would be good for this recipe).  Also, traditionally, I don't think tabbouleh has cucumbers, but I like to add it.