3 green onions, white thru green parts thinly sliced
1 cup halved red grapes
1 white peach, pitted and cut into chunks
1 english cucumber, diced
1/3 cup finely chopped fresh mint leaves
heaping 1/2 cup finely chopped flat-leaf parsley
1/4 cup olive oil
1 tablespoon red wine vinegar
zest and juice of 1 lemon
1/2 teaspoon sea salt, plus more to taste
1 teaspoon freshly ground black pepper
1/4 teaspoon ground cinnamon
1/4 teaspoon ground oregano
1/2 cup crumbled sheep’s milk feta (optional)
Rinse and drain the bulgar wheat. Bring 1 1/4 cups water to a boil. Add a pinch of salt, the bulgar wheat, cover and remove from heat. Allow to rest for 25 to 30 minutes or until the liquid has absorbed. Once absorbed, remove the lid, and stir in the garlic. Set aside (or in a small bowl in the refrigerator) to cool.
Chop everything. Thinly sliced the green onions. Slice the grapes and peach and cucumber. Finely chop the mint and parsley.
Once the bulgar has cooled, add it, along with all of the sliced and diced ingredients to a large bowl. Toss lightly to combine. Add olive oil, vinegar, lemon, salt, pepper, cinnamon and oregano. Gently toss to combine. Taste and season with more salt and pepper if necessary.
Toss in the feta cheese (if using).
Refrigerate until chilled through before serving, about 1 hours. Store the salad, covered, in the refrigerator, for up to 3 days.