Greek Tabbouleh Salad (aka tabouli)

   1-1/2 cups bulgur wheat
   1-3/4 cups hot water
   Finely grated zest and juice of 2 lemons
   1/3 cup extra-virgin olive oil
   1/2 cup finely chopped onion
   1 clove garlic, finely minced
   3 tablespoons finely minced fresh parsley leaves
   3 tablespoons finely minced fresh mint leaves
   1 teaspoon kosher or coarse salt
   1/8 teaspoon freshly ground black pepper, to taste
   1 cucumber, diced
   1 pint cherry or grape tomatoes, halved
   ¾ cup crumbled feta
   1/3 cup slivered Kalamata olives
   2 tablespoons minced fresh oregano

   Pour the bulgur into a large bowl and add the hot water and lemon juice. Stir
   and cover. Let sit at room temperature for 2 hours, until the bulgur has
   absorbed all of the liquid, or place it in the fridge for at least 4 hours.

   Add the lemon zest, olive oil, onion, garlic, parsley, mint, and salt and
   pepper to the bulgur and combine well. Stir in the cucumber and tomatoes. Add
   the feta, olives, and oregano and gently combine.