The best tabbouleh salad

Dressing:

1/2 cup olive oil
2 tablespoons red wine vinegar
1 garlic clove, minced
1 tablespoon sumac
1 lemon
Salt
Pepper
Salad:

Olive oil
3/4 cup bulgar (try to find “fine bulgar,” if you can)
1 1/2 cups water
Salt
1 1/2 cup diced Persian cucumbers
1 cup halved cherry tomatoes
1/4 cup minced fresh Italian parsley
3 tablespoons minced fresh mint
3 green onions, tops and bottoms discarded and thinly sliced
1 cup cubed feta (2 ounces)
Handful pita chips, broken up
1. In a small bowl, combine the olive oil, red wine vinegar, minced garlic, sumac and juice from 1 lemon. Salt and pepper to taste. (I added about 1 1/2 teaspoons salt and a few pinches of pepper.) Set aside.
2. Place a medium saucepan over medium heat. Add a few teaspoons of oil and when hot, add the bulgar; stirring it frequently, toast it for 1-2 minutes. To the bulgar, add 1 1/2 cups water and 1/2 teaspoon salt. Cook for 10 minutes, or until the water is evaporated and tender. Fluff with a fork and set aside; cool to room temperature.
3. (Note: If you’re serving this for later, I’d add the pita chips right before serving so they don’t get soggy.) To a medium mixing bowl (or your salad serving bowl), add the bulgar, cucumbers, tomatoes, Italian parsley, mint, green onions, cubed feta and pita. Add half of the dressing and gently toss everything together. Add the rest of the dressing and give it one more toss. Serve immediately.
Serves 4