1 cup water 1/2 cup uncooked bulgar 1/2 cup cucumber, peeled, seeded and chopped 2 tablespoons thinly sliced green onion 2 large plum tomatoes, seeded and finely chopped
1 Tblsp fresh basil, finely chopped 2 tablespoons extra-virgin olive oil 1/2 teaspoon salt 1/4 cup (2 ounces) crumbled feta cheese (optional) Fresh mint sprigs (optional)
Bring water to a boil in small saucepan. Stir in bulgar; reduce heat to low. Cover; cook for 15 minutes or until bulgar is tender and water is absorbed. Spoon into medium bowl; cool. Add cucumber, parsley, basil and green onion to bulgar; stir. Gently stir in tomatoes. Add remaining ingredients. Gently toss with fork to combine. Cover; refrigerate until ready to serve. Sprinkle with cheese; garnish
with mint (optional).
