Feta and Mint Bulgur Salad

• 1 cup cracked wheat (bulgur) medium grained
• 13 cup feta cheese crumbled
• 1 large tomatoes seeded and chopped
• 2 each scallions, spring or green onions thinly sliced
• 13 cup cucumbers chopped into 1/4" pieces
• 13 cup olives black, drained and sliced
• 1 each sweet red bell peppers, roasted chopped
• 1 clove garlic minced
• 1 each chipotle chili peppers canned with adobo sauce
• 2 tablespoons mint leaves basil or parsley
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1 1/2 tablespoons red wine vinegar
• 1/2 teaspoon black pepper

1. Bring large pot of water to a boil.
2. Add salt, then bulgur (cook as you would pasta).
3. Boil for 12 to 15 minutes, or until bulgur is tender but not mushy.
4. Drain very well and refrigerate until cool.
5. Meanwhile place feta, tomato, green onion, cucumber, black olives, roasted pepper and mint into medium sized serving bowl.
6. Gently toss.
7. In small bowl, whisk oil with vinegar, salt and pepper.
8. Add cooled bulgur to feta mixture and toss gently.
9. Then toss with olive oil mixture.
10. Taste and add more salt if necessary.
11. Refrigerate until ready to serve.
12. Salad taste best if made within a couple of hours of being made.

cracked wheat, feta cheese, tomatoes, scallions, cucumbers, olives black, sweet red bell peppers, garlic, chipotle chili peppers, mint leaves basil, olive oil, salt, red wine vinegar, black pepper

Taken from recipeland.com/recipe/v/feta-mint-bulgur-salad-43957 (may not work)