Tabbouleh!

Mediterranean Tabbouleh

This recipe originally came from Alison Ladman, but I modified it. It's a great dish for potluck BBQs.

Serves 4

2 cups cooked and cooled bulgar (the original recipe called for farro)

1 cup chopped fresh basil

1/2 cup chopped fresh mint

1/4 cup finely chopped red onion

3 tablespoons balsamic vinegar

2 tablespoons chopped, oil-packed, sun-dried tomatoes (I was grilling, so I threw about 8 cherry tomatoes on indirect heat for 1/2 hour or so)

1 tablespoon oil from sun-dried tomatoes (I chopped my grilled tomatoes and added some olive oil to them and their juice)

2 tablespoons chopped Kalamata olives

1 yellow bell pepper, cored and diced

1/4 cup crumbled feta cheese

Salt and ground black pepper, to taste

In a medium bowl, combine all ingredients. Toss well, then season with salt and pepper.