Malia's Tabbouleh

I'm not sure which way is the legit way to spell the name of this Middle Eastern salad that I adore--is it tabouli or tabbouleh? Or does it just depend on which country you are from? I don't know. Regardless, this is one of my very favorite summer meals. I am also not sure what exactly constitutes a traditional tabouli/tabbouleh outside of bulgur (and am too lazy to do research), but I know exactly how I like to make it. So we're going with that, friends. This is tabouli/tabbouleh my way.

Malia's Tabbouleh. Or Tabouli. Whatever.

• 1 c. bulgur wheat (this is usually in the health food section, sometimes with the flour/baking stuff. Depends on the store. You can buy it in bulk bins, but I like Bob's Red Mill brand).
• 2 lemons
• good olive oil
• salt/pepper
• feta cheese
• a pint of cherry tomatoes cut in half , or good juicy garden tomatoes, chopped
• kalamata olives, chopped
• 1 large or two small cucumbers, peeled/seeded if necessary/diced
• a handful of fresh parsley (I prefer flat leaf Italian parsely)
• a couple tablespoons of fresh mint (optional. My husband prefers it without.)

Follow the package directions for quick-cooking the bulgur. It is fast like quinoa or white rice. Transfer cooked bulgur to large bowl and let cool. Or better yet, make your bulgur while you are dishing out breakfast for your kids, stick it in the fridge, and then make this salad later. Combine cooled bulgur, tomatoes, cucs, kalamata olives, parsley, and feta and toss well. There is no right or wrong for proportions when you are making tabouli/tabbouleh my way, so just do what feels good to you. Add juice of two lemons (or less if you are scared), a couple tablespoons of olive oil and salt/pepper to taste. Keep adding/seasoning until you are satisfied and totally delighted with your creation. Eat right away or stick it in the fridge for later. I like this as a meal with some hummus and pita, but it would be a great summer side for grilled meats.