SRC: Herbed Bulghur Wheat Salad

My partner for this month's Secret Recipe Club was Culinary Adventures with Camilla, a blog that's full of fantastic recipes from around the world.  I was so impressed at all the different cuisines she's experimented with - wow!  Since my boyfriend recently got me an herb planter for our kitchen window, I decided to make a recipe with lots of fresh herbs in it: herbed bulghur wheat salad.  I ended up with a slightly different mix of herbs than Camilla, just because of what I had on hand, but otherwise I stuck to the original recipe and was delighted! The bulgher is chewy with a slightly nutty flavor, and it pairs really well with the flavors of fresh veggies and herbs.  The lemon juice is definitely crucial to brighten up the salad - you might even want to add more than what is suggested below.  Prior to making this salad, I think the only way I've ever tried bulgher was in my mom's wonderful bulgher bread, and I was delighted to find a new (and easy!) way to prepare it.

Herbed Bulghur Wheat Salad (adapted from Culinary Adventures with Camilla, original recipe here)

1-1/2 cups bulghur wheat
1 tsp dried oregano
1 large heirloom tomato, cored and diced
1 medium cucumber, peeled, seeded, and diced
3-4 ounces feta cheese, crumbled
2 T minced fresh parsley
2 T minced fresh dill
1 T minced fresh basil
1 green onion, thinly sliced
Olive oil
Juice of 1/2 lemon
Salt and pepper

1. Combine the bulghur wheat and oregano in a bowl.  Cover with cold water by at least 2 inches.  Cover the bowl and stash in the fridge overnight.
2. The next morning, drain the wheat in a fine mesh strainer.  Rinse the bowl and return the bulghur to the bowl.  Add the tomato, cucumber, feta cheese, parsley, dill, basil, and green onion.  Toss to combine.
3. Drizzle with olive oil and toss to combine.  Then squeeze the lemon juice over and season with salt and pepper.  Toss again, taste, and adjust for seasoning.