Bulgur Salad with Marinated Feta

This weather is messing with my mood. Gloomy one day, sunny the next. Even now, it's beautiful out and we're expecting snow. SNOW!!!  What the what?!?!?! I never know how to dress or what I'm going to want to eat. Do I need to put on a sweater and a scarf or is it shorts weather? Should I put up a pot of soup or are we having a light salad for dinner? I just don't know anymore. 

For times like these where I'm not sure what to prepare for dinner, I prefer hearty salads. I made this bulgur salad to serve with some grilled fish (it was one of those nice days when we wanted to fire up the grill). It's topped with feta that's marinated with herbs and lemon zest. Any leftover feta can be added to other salads. It goes nicely with tuna or, if you're like me and prefer savory breakfasts, can be added to a bowl of chopped tomato and cucumber and hard-boiled egg (yup, that's the kind of thing I eat in the morning).  

Bulgur Salad with Marinated Feta

6-8, as a side

For the marinated feta
1/2 cup feta, cut into 1/2 inch cubes
1 tablespoon lemon zest
1 teaspoon finely chopped fresh oregano leaves
1/2 teaspoon garlic powder
1 teaspoons coarsely ground black pepper
Olive oil

For the bulgur salad
1 cup bulgur wheat
1 1/2 cup boiling water
1/4 cup minced fresh mint leaves
1/4 cup minced fresh parsley
1 cucumber, seeds removed with a spoon, diced
1/2 cup diced tomato
2 tablespoons lemon juice

Whole mint leaves, to garnish

For the marinated feta
1. Place the feta in a bowl. Add the lemon zest and oregano. Season with garlic powder and black pepper.
2. Transfer feta mixture to a tupperware or jar with a lid. Cover cheese with olive oil. Cover the container with the lid and refrigerate for at least 12 hours. 

For the bulgur salad
1. Place the bulgur in a bowl and cover with boiling water. Give it a quick stir and let sit at room temperature for 45 minutes, until slightly softened.  

2. Strain the bulgur of any remaining liquid. Mix in the parsley, mint, chopped cucumber, chopped tomato, and lemon juice. Season with salt, to taste. (At this point, you can either serve it or let the bulgur salad sit in the refrigerator for a few hours to let the flavors develop). 

To serve: Transfer bulgur salad to a serving platter or bowl and top with marinated feta.