Tabouli

Directions

1. Combine bulgur, boiling water and salt in a medium bowl. Cover and let stand 20 minutes or until bulgur is tender. Drain if excess water remains. Mix together the Fustini's vinegar, olive oil and garlic. Toss with bulgur. Add scallions, tomatoes and parsley and mix well. Season to taste. Cover and refrigerate at least 3 hours so flavors can meld. Garnish with feta cheese and Kalamata olives and serve with pita chips or crisp hearts of romaine.