Name: Inauthentic Tabbouleh
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 6
Ingredients: 1 clove garlic (minced); 1 teaspoon dijon mustard; 1 tablespoon red wine vinegar; 1 lemon (zested); 1/2 teaspoon kosher salt; 1/4 teaspoon black pepper; 3 tablespoons olive oil; 1 cup bulgur wheat (medium grind); 2 1/2 cups water; 1 lemon (juiced, use the same lemon used for the dressing); 1/2 English cucumber (sliced vertically and cut into thin half moons); 5-6 Campari tomatoes (can use halved grape tomatoes or chopped roma, cut into bite sized wedges); 4 ounces feta cheese (cut into small cubes); 1/2 cup kalamata olives (seeded and roughly chopped); 3 green onions (white and green parts, sliced thinly); 1/3 cup parsley (chopped fresh); 1/3 cup basil (chopped fresh); 1/3 cup mint (chopped fresh)