1largeEnglish cucumber (or 2 medium Persian cucumbers) cut into ½-inch pieces
1cupGreek or kalamata olivespitted and halved, (20 to 24)
Bring water to boil, add dry bulgur to boiling water or broth, stir. Turn heat off, leaving the pan in place; cover and let stand 25 minutes.
Fluff bulgur with a fork and then allow to cool to room temperature.
Once the bulgur is cool, add salt, lemon juice, olive oil, and garlic. Stir to combine; cover tightly and refrigerate for at least 30 minutes or overnight.
About ½ hour before you plan to serve this salad, remove the bulgur mixture from the fridge and toss with a fork to lighten and separate. Add green onions, parsley, mint, tomatoes, cucumber, feta, and olives; stir gently to combine. Taste for seasoning – add salt and freshly ground black pepper to taste. Serve.