3/4 c. cracked wheat (bulgar)
1 1/2 c. snipped parsley
3 med. tomatoes, chopped
1/3 c. chopped green onions
2 tbsp. snipped mint
1/4 c. olive oil
1/4 c. lemon juice
Salt & Pepper

Cover cracked wheat with cold water; let stand 30 minutes. Drain. Press out water. Place wheat, parsley, tomatoes, green onions and mint in glass bowl. Mix remaining ingredients; pour over wheat mixture. Toss. Cover and refrigerate at least 1 hour. Garnish with ripe olives.