Not your typical tabouli salad, this is chunkier than most and full of luscious tomatoes. It’s a refreshing dish, best made at the height of tomato season.
In a large bowl, combine the ingredients for the bulgur mixture. Cover and chill for at least 3 to 4 hours or overnight.
In a second large bowl, combine the ingredients for the tomato mixture. Cover and chill for at least 3 to 4 hours or overnight.
To serve, spoon some of the dressing from the tomato mixture over the feta cheese. Line a large salad bowl with the romaine or mixed greens. Combine the bulgur mixture with the tomato mixture and spoon on top of the lettuce. Sprinkle the cheese on top.