3/4 c. cracked wheat bulgur
1 basket cherry tomatoes, cut in halves
1 (6 oz.) can pitted black olives
4 green onions, chopped
1 1/2 c. parsley, snipped

DRESSING:

1/4 c. olive oil
1/4 c. lemon juice
1/4 tsp. pepper
1-2 tsp. dried mint leaves

Cover cracked wheat with boiling water and let stand for 1/2 hour; drain in a wire mesh strainer, pressing out as much water as possible. Mix cracked wheat, tomatoes, olives, onions and parsley in a bowl. Mix dressing and pour over salad. Cover and refrigerate at least 1 hour. Yield 6 servings.