Greek Tabbouleh Salad
Ingredients
- 3/4 cup medium bulgur (4 ounces), rinsed
- Hot water
- 3 tablespoons fresh lemon juice
- 3 tablespoons extra-virgin olive oil
- 1/2 pint cherry tomatoes, halved
- 1 seedless cucumber, peeled and cut into 1/2-inch dice
- 2 scallions, thinly sliced
- 1/2 cup crumbled feta (3 ounces)
- 1/4 cup pitted kalamata olives, coarsely chopped
- 1/4 cup chopped flat-leaf parsley
- 1/4 cup chopped mint
- Salt and freshly ground pepper
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