Greek Tabouleh Salad (A CSA Box Recipe)

Greek Tabouleh Salad

1 package tabouleh wheat salad mix (I use Near East)
1 c boiling water
1 T olive oil
2 T lemon juice
1 large tomato, seeded and chopped
1 cucumber, seeded and chopped (about 3/4 c)
1/4 c chopped fresh basil leaves (about 10-15 leaves)
3 oz crumbled feta cheese (about 3/4 c)
garlic powder to taste

In a 2-quart bowl, combine the wheat and seasoning from the mix package with the boiling water.  Stir well, cover, and let stand at least 30 minutes in the refrigerator.  Then stir in the rest of the ingredients.  Mix well, cover, and chill in the refrigerator at least 1 hour or overnight.  Toss well before serving.

You may also add 1/2 c black olives and/or  1 c chopped bell pepper (any color).