In this dinner party-friendly Middle East-inspired dish—think fattoush (Lebanese bread salad) meets tabbouleh. We finely chop the lettuce and vegetables to stretch the serving size, then add bulgur for bulk. The lemon-honey combo in the dressing mimics sumac-a berry with a fruity, astringent flavor that's found throughout the Middle East and often used in fattoush.
Bring the bulgur and 1 cup water to a simmer in a small saucepan. Reduce the heat to a low simmer, cover and cook until all the water is absorbed and the bulgur is tender and fluffy, 12 to 15 minutes. Let cool completely.
Put the oil, lemon zest and juice, vinegar, honey, 1/2 teaspoon salt and a few grinds of pepper in a small jar or container with a lid. Secure the lid, and shake to combine.
Put the romaine, tomatoes, bell peppers, parsley, scallions, mint and cooked bulgur in a large bowl. Add the vinaigrette, and toss. Season to taste with salt and pepper
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