Bulgur, Feta and Oven-dried Tomato Salad

1/2 cup extra virgin olive oil

5 cloves garlic, minced

3/4 cup lemon juice

1 large bunch green onions, white and green, diced

1 cup fresh chopped flat-leaf parsley

1/2 cup fresh chopped mint

1 recipe Oven-dried Tomatoes (see below)

1 large English cucumber, peeled, seeded and diced

Kosher salt and freshly ground black pepper

6 ounces barrel-aged feta

Romaine leaves or Pita Bread

2 teaspoons salt and 1/4 teaspoon pepper. Crumble the feta onto the top. Cover with plastic wrap. Refrigerate at least

24 hours and up to

48 hours.

Bring to room temperature. Taste and season with 1 additional teaspoon salt and lemon juice if needed. Toss together and serve with romaine leaves or warm pita bread.

Serves 6. Oven-dried Tomatoes

2 pounds plum tomatoes, cored, cut in half lengthwise

1 tablespoon kosher salt

Preheat an oven to 250 degrees Fahrenheit.

Place the tomatoes, cut side up on a baking sheet and sprinkle with salt. Let sit 1 hour.

5 to 6 hours.

Makes 1 1/2 cups.