Cucumber, Red Onion, Tomato, Feta Salad

Makes 8 servings

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1 medium clove garlic, crushed

1 teaspoon freshly ground black pepper

1 teaspoon sea salt

2 tablespoons olive oil

Juice of 1 lemon

2 cups diced (1/4-inch) Persian cucumbers. (peeled or unpeeled; see note)

2 cups diced (1/4-inch) heirloom or vine ripe tomatoes

2 cups diced (1/4-inch) red onion

1 cup bulgur wheat, soaked overnight in room-temperature water, then drained

1 tablespoon finely chopped fresh mint

1 tablespoon finely chopped parsley

1 cup diced (1/4-inch) feta cheese

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1. Whisk together the garlic, pepper, salt, oil and lemon in a mixing bowl; let sit for 5 to 10 minutes.

2. Add the cucumber, tomatoes, red onion, the soaked/drained bulgur, mint, parsley and feta to the bowl, then toss gently to incorporate without crushing the cheese.

3. Refrigerate just until chilled before serving.

Notes: The bulgur wheat needs to be soaked overnight in room-temperature water. The salad can be refrigerated for up to 4 days. Persian cucumbers are small and thin, with tender seeds. They are fairly widely available in supermarkets, and you can find them at farmers markets.

Per serving: 170 calories, 6 grams protein, 21 grams carbohydrates, 4 grams sugar, 8 grams fat, 15 milligrams cholesterol, 450 milligrams sodium, 5 grams dietary fiber.EndText