Step 1

Measure out 1 cup bulgur into a bowl big enough to hold the finished salad.

Step 2

Add 1 cup boiling water, stir, and let bulgur soak until all the water is absorbed. (The recipe said 30 minutes, but I soaked the bulgur about 80 minutes, which made it nice and fluffy.)

Step 3

While bulgur soaks, zest one lemon and put zest into a small bowl.

Step 4

Squeeze lemon juice into bowl, adding more if needed to make 3 T lemon juice.

Step 5

Add finely minced garlic, then whisk in 3 T olive oil.

Step 6

When bulgur has absorbed all the water, stir in this dressing and let marinate while you chop herbs and veggies.

Step 7

Wash parsley and mint and spin dry or dry with paper towels.

Step 8

Chop herbs and slice green onions and stir into bulgur.

Step 9

Peel cucumbers and remove seeds if the seeds are big. (I had garden cucumbers, so I left the seeds in.)

Step 10

Dice cucumbers and tomatoes into pieces about 1/2 inch, then gently stir into salad.

Step 11

Season to taste with salt and fresh ground black pepper and serve.