1lemonjuiced, use the same lemon used for the dressing
½English cucumbersliced vertically and cut into thin half moons
5-6Campari tomatoescan use halved grape tomatoes or chopped roma, cut into bite sized wedges
4ouncesfeta cheesecut into small cubes
½cupkalamata olivesseeded and roughly chopped
3green onionswhite and green parts, sliced thinly
⅓cupparsleychopped fresh
⅓cupbasilchopped fresh
⅓cupmintchopped fresh
Instructions
In a small bowl, combine the minced garlic, dijon, vinegar, lemon zest, salt, pepper and olive oil. Whisk to emulsify and set aside.
Bring the water to a boil. Place the dry bulgur wheat into a bowl. When the water boils pour it over the bulgur and cover with saran wrap. Set aside for 15 minutes to absorb the water.
Pour the bulgur into a fine mesh sieve and set over the bowl to drain any excess water for 5 minutes. Transfer the bulgur to a large mixing bowl and add the lemon juice. Toss to combine.
Add the cucumbers, tomatoes, feta, kalamata olives, green onions, parsley, basil and mint. Add the dressing and toss until well combined. Can be eaten immediately, but the flavors will come together more if it has an hour for two to rest. Can be eaten chilled or at room temperature.