#cold salad

Cook the bulgar to the package instructions. It's normally one cup of bulgar to two cups of water. I cooked mine in my rice cooker. Let cool.

1 red bell pepper

1 orange bell pepper

1 yellow bell pepper

1 package persian cucumbers

1 package cherry tomatoes

1 can lentils, drained & rinsed

1 package feta cheese

Cook 1 cup bulgar wheat with 2 cups water & let cool

1 jar kalamata olives, drained

Cut up a package of persian cucumbers, a red bell pepper, an orange bell pepper, a yellow bell pepper, and a package of cherry tomatoes in the sizes & shapes you prefer. Try to have all the pieces be around the same size.

Drain & rinse a can of lentils. You can, of course, cook your lentils from dry, but if you're paying attention to FODMAPs for any reason, cannes lentils it is!

Drain a jar of kalamata olives.

Drain a package of feta cheese, and break into pieces.

Make your dressing by adding all of the below to a jar, and then shaking the heck out of it until everything is emulsified & tasty.

• 1/2 cup extra-virgin olive oil

• 6 tablespoons red wine vinegar

• 3 tablespoons lemon juice (or the juice of 1/2 a lemon)

• 1 teaspoon dried oregano

• 1 teaspoon mustard (any kind, really, or whatever you have on hand)

• 1/2 teaspoon salt

• Freshly ground black pepper

Combine all your ingredients in a big bowl & combine! Then MUNCH.

Keep leftovers in the fridge, and enjoy a cold meal when the temperatures are unholy hot & you can't think about cooking anything without melting into a puddle of goo.