1seedless cucumberdiced (peeled or not, your choice)
1pintcherry or grape tomatoeshalved
¾cupcrumbled feta
⅓cupslivered Kalamata olives
2tablespoonsminced fresh oregano
Instructions
Pour the bulgur into a large bowl and add the hot water and lemon juice. Stir and cover. Let sit at room temperature for 2 hours, until the bulgur has absorbed all of the liquid, or place it in the fridge for at least 4 hours.
Add the lemon zest, olive oil, onion, garlic, parsley, mint, and salt and pepper to the bulgur and combine well. Stir in the cucumber and tomatoes. Add the feta, olives, and oregano and toss gently to combine.
Notes
In this recipe the bulgur “cooks” by soaking in liquid, absorbing fresh lemon juice along with the water, which really brightens up the early flavor (know going in that you need 2 hours to get the bulgur soft). If you prefer to cook the bulgur using another method (different packages will also advise different ways), feel free, but then add the lemon juice with the other dressing ingredients.