1 cup cracked wheat or fine bulgur
11/4 cup very hot tap water
1/4 cup finely diced red onion
3 Tbs. fresh lemon juice
2 Tbs. finely chopped oregano
1 Tbs. drained small capers, finely chopped
1 garlic clove, minced
1/4 cup extra-virgin olive oil
1 medium cucumber, peeled, seeded and diced into 1/4-inch pieces
1/4 cup chopped pitted mixed olives
3 large romaine lettuce leaves, coarsely chopped
Freshly ground pepper
6 oz. goat cheese, crumbled (making 1 cup)
In a medium bowl, toss the bulgur with 1 tsp. of salt. Stir in the water, cover with plastic wrap and let stand until the water is absorbed and the bulgur is tender, about 20 minutes.
Meanwhile, in a large serving bowl, combine the red onion with the lemon juice, oregano, capers and garlic and let stand for 5 minutes. Whisk in the olive oil and then add the cucumber and olives. Fluff the bulgur with a fork and add it to the dressing. Add the lettuce, season with salt and pepper and toss well. Top the bulgur salad with the crumbled goat cheese and serve right away.