Greek Tabbouleh Salad

Greek Tabbouleh Salad
adapted from 'The Best American Recipes 2004-2005'
by Fran McCullough and Molly Stevens

1 cup medium grain bulgur
1 1/2 cups boiling water
1/4 cup olive oil
1 teaspoon grated lemon zest
3 tablespoons lemon juice
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
1 pint grape tomatoes, halved
1 seedless cucumber, peeled and diced in 1/4" pieces
1/2 cup chopped mint
1/2 cup pitted kalamata olives, halved
1/2 red onion, diced
6 ounces feta cheese, diced to match veggie size
6 ounces baby spinach or one bunch of flat leaf parsley

Place the bulgur in a large bowl. Add the boiling water, cover, and let sit for 30 minutes. The bulgur will eventually soak up all the water.

While you're waiting on the bulgur to do it's thing, chop the vegetables and herbs and add to a bowl.

Once the bulgur has soaked up all the water, add the lemon zest, lemon juice, and olive oil and stir to coat completely. Then simply add bulgur to vegetables and combine.

Note: I used flat leaf parsley because I goofed and forgot to buy the spinach. It was absolutely delicious. If you do use the spinach, baby spinach is a must, and you may want to give it a rough chop so that the greenery doesn't overwhelm the bulgur, veggies and cheese.