Tabouleh

from Cheryl Meng

Soak 1 cup cracked wheat bulgur in 2 cups boiling water for one hour, covered. Add the following to taste:
1 bermuda onion, finely chopped
1 bunch fresh parsley, chopped
Several sprigs mint, chopped
1 pint cherry tomatoes
1 small jar marinated artichoke hearts, drained and chopped
1 cucumber, peeled and chopped
Stuffed green olives

Dressing: ½ cup olive oil, ¼ cup cider vinegar, juice of 1 lemon.

Mix altogether and serve chilled. Garnish with lemon zest.