Tabbouli Salad
1 ¼ cups fine or medium bulgur
1 ¼ cups water 1 cup red onion minced
1 ¼ teaspoons salt 5 cups packed fresh flat-leafed parsley leaves chopped (about 3 large bunches)
1 ½ cups packed fresh mint leaves chopped (about 1 large bunch)
1 bunch chopped spring onions (about 2/3 cup)
250 grams (1/2 pound) vine-ripened tomatoes 1/3 cup fresh lemon juice
1/3 cup Cortas Extra-Virgin Olive Oil

In a bowl, combine bulgur and water; soak 1 hour and 15 minutes. Drain. In a bowl (preferably glass to highlight salad's color), toss together all ingredients with salt and pepper to taste. Salad may be made 1 hour ahead and chilled, covered.

Fatoosh Salad
1 head Romaine lettuce
250 grams (1/2 pound) vine-ripened tomatoes
1 cup diced cucumber
1 ½ cups packed fresh mint leaves (about 1 bunch)
½ chopped flat-leaved parsley leaves
½ red onion
½ teaspoon dried sumac
4 crushed or pressed cloves garlic (optional)
¾ cup Cortas Extra-Virgin Olive Oil lemon juice to taste
½ large round of Arabic or pita bread, well - toasted and cracked into bite-sized pieces

In a bowl, break lettuce into bite-sized pieces. Add finely diced tomatoes and cucumbers and finely chopped mint, parsley and onion. Toss together all ingredients with salt and pepper to taste. Mix together garlic, oil, lemon and sumac. Just before serving, pour in oil mixture and mix in bread pieces.

Vibrant Vinaigrette
This salad dressing is ideal for green or bean salads. It can be made in large quantities ahead of time and will last in the refrigerator for a week.

1/3 cup Cortas Extra Virgin Olive Oil
1/3 cup red vinegar
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon mustard powder
1/4 teaspoon garlic powder
1 tsp zaatar or oregano
1/4 teaspoon sugar