Tabbouleh

I know quinoa is all the rage for making this with, but it seems a bit pricey so we've been using bulgar wheat. And I really like it. You soak it in hot water for an hour before use (2 cups water to 1 cup wheat) and then let it set another hour with the oil, vinegar, and whatever else you want. Kalamata olives, fresh basil, cucumbers, mozarella in this case.