1 c. bulgur wheat
Boiling water
4 med. tomatoes, diced
1 med. onion, coarsely chopped
1 lg. pepper green or red
3 stalks celery, with leaves
1 c. chopped parsley
1 tbsp. lemon juice
2 tbsp. flavored vinegar (to taste)
1/4 c. olive oil
1/2 tsp. garlic powder

Prepare the bulgar, place in large bowl and cover with boiling water to 1 inch above the top of the wheat. Let it sit until double in bulk and most of water has been absorbed (about 1 hour), then drain well and squeeze out any excess water. Add 1/4 cup olive oil.

In separate bowl, combine the remaining ingredients. Add the prepared bulgar and stir until combined. Refrigerate until ready to serve.

NOTE: Tomatoes may be added just before serving. Additional fresh veggies may be added just think of this as a vegetable salad with the "bread" mixed in.

For variation: add 1 cup lentils prepared as per package directions.