Greek Tabbouleh

Method

1. 1

   Rinse the cracked wheat in a small bowl in cold water and squeeze the cracked wheat in your hand and transfer to a new dish. Repeat two times.

2. 2

   Cover the cracked wheat and refrigerate for one hour.

3. 3

   In a large bowl combine the red onion, tomatoes, parsley, english cucumber, green onions, olives, feta cheese, dill and mint.

4. 4

   In a mason jar or salad dressing container mix together the olive oil, lemon juice, red wine vinegar, salt and pepper and shake to mix well.

5. 5

   Add the cracked wheat to the chopped vegetables and gently toss.

6. 6

   Pour the dressing over the tabbouleh and combine. Refrigerate for 30 minutes if you have time, otherwise serve immediately.