Greek salad with bulgur

Ingredients:

• 1.5 cups bulgur
• 0.5 tsp grated lemon zest + 2 tbsp lemon sauce
• 2 tablespoons red wine vinegar
• 1 tbsp chopped fresh oregano
• A pinch of sugar
• Coarse salt and freshly ground black pepper
• 1/3 cup extra-virgin olive oil
• 2 cucumbers, thinly sliced
• 1 cup grape tomatoes, halved
• Half a small red onion, thinly sliced
• 1/2 cup Kalamata olives, halved
• 100 g marinated feta cheese with herbs, crumbled
• 1/4 cup torn fresh mint
• 1/4 cup torn fresh parsley
• 4-6 pepperoncini peppers

Preparation:

1. Pour 3 cups of boiling water over the bulgur in a large bowl. Cover tightly with plastic wrap and let sit until tender, about 20 minutes. Drain and let cool.
2. Meanwhile, prepare the dressing.:
   
   In a large bowl, combine the lemon zest and juice, vinegar, oregano, sugar, and a pinch of salt and black pepper. Slowly whisk in the olive oil. Add the cucumbers, tomatoes, red onion, and olives, season with salt and pepper, and toss to combine. Let sit for 20 minutes.
3. Add bulgur, feta, mint, and parsley to the vegetables. Season with salt and pepper to taste and stir. Add pepperoncini to each serving.