This is a Mediterranean twist on a classic Middle Eastern bulgur wheat salad, with very approachable flavors.

It can be served as a side dish or a main course, and even as part of a creative appetizer or meze spread.

It’s also a great portable dish, perfect for bringing to a potluck or picnic.

The bulgur “cooks” by soaking in liquid, absorbing fresh lemon juice along with the water. That really brightens up the earthy flavor (know going in that you need two hours to get the bulgur soft).

• 1-1/2 cups bulgur wheat
• 1-3/4 cups hot water
• Juice and finely grated zest of 2 lemons
• 1/3 cup extra-virgin olive oil
• 1/2 cup finely chopped onion
• 1 clove garlic, finely minced
• 3 tablespoons minced fresh parsley leaves
• 3 tablespoons minced fresh mint leaves
• 1 teaspoon kosher or coarse salt
• 1/2 teaspoon freshly ground black pepper, to taste
• 1 seedless cucumber, diced (peeled or not, your choice)
• 1 pint cherry or grape tomatoes, halved
• 3/4 cup crumbled feta
• 1/3 cup slivered Kalamata olives
• 2 tablespoons minced fresh oregano

Pour bulgur into a large bowl and add hot water and lemon juice. Stir and cover. Let sit at room temperature for 2 hours, until the bulgur has absorbed all the liquid, or refrigerate at least 4 hours.

Add lemon zest, olive oil, onion, garlic, parsley, mint, salt and pepper to bulgur and combine well. Stir in cucumber and tomatoes. Add feta, olives and oregano; toss gently to combine. Serves 6 to 8 as a side dish.

Approximate nutritional information, per serving: 336 calories, 20 g total fat, 5 g saturated fat, 17 mg cholesterol, 358 mg sodium, 34 g carbohydrate, 6 g fiber, 4 g sugar, 8 g protein.