Ingredients

• Ingredients
  1. 1 cup fine bulgur
  2. Kosher salt
  3. 1 1/4 cups very hot tap water
  4. 1/4 cup finely diced red onion
  5. 3 tablespoons fresh lemon juice
  6. 2 tablespoons finely chopped oregano
  7. 1 tablespoon drained small capers, finely chopped
  8. 1 garlic clove, minced
  9. 1/4 cup extra-virgin olive oil
  10. 1 medium cucumber—peeled, seeded and cut into 1/4-inch dice
  11. 1/4 cup chopped pitted mixed olives
  12. 3 large romaine lettuce leaves, coarsely chopped
  13. Freshly ground pepper
  14. 3 ounces feta cheese, crumbled (1/2 cup)

Directions

1. In a medium bowl, toss the bulgur with 1 teaspoon of salt. Stir in the water, cover with plastic wrap and let stand until the water is absorbed and the bulgur is tender, about 20 minutes.
2. Meanwhile, in a large serving bowl, combine the red onion with the lemon juice, oregano, capers and garlic and let stand for 5 minutes. Whisk in the olive oil and then add the cucumber and olives. Fluff the bulgur with a fork and add it to the dressing. Add the lettuce, season with salt and pepper and toss well. Top the bulgur salad with the crumbled feta and serve right away.