extra virgin olive oil
hothouse cucumber, diced
sun-dried tomato, diced
scallions, thinly sliced
reduced-fat feta cheese, crumbled
lemon juice, more to taste
fresh ground black pepper, to taste
- In a small pot, bring 1 1/2 cups of water to a boil. Stir in the bulgur, turn off the burner, and cover the pot. Allow the bulgur to steep for 10 minutes, then drain and put into a large bowl.
- Toss the bulgur with the oil, then stir in the cucumber, sun-dried tomatoes, scallions, and feta.
- Season with the lemon juice and plenty of pepper.