Cooking the bulgur

Bring 1 1/2 cups of water to a boil. Add bulgur and 1/4 teaspoon salt and stir. Lower heat and cover with lid. Cook on low for 15 minutes, remove from heat and leave the lid on for 5-10 minutes. Uncover and fluff with a fork.

Prep peppers and onions for the grill

Rinse peppers, cut in half, remove seeds and trim away white inner pith with a paring knife. Cut each half into halves, then into slices approximately 3/4-inch thick.

Peel onion, trim off top and roots, then cut into quarters. Use your hands to separate the onion layers.

Prep a metal or cast iron grill pan by spraying or rubbing with olive oil. Arrange peppers on one side of pan and onions on the other side. Sprinkle veggies lightly with sea salt and freshly ground black pepper then spray with olive oil.

Preheat the grill. Place pan of peppers and onions over a medium flame and turn with long handled tongs after 4-5 minutes so each side gets a nice char but doesn’t burn. Remove from heat and let cool.

While the veggies cool, make the salad dressing. Whisk together olive oil, balsamic vinegar, salt, and pepper in a large serving bowl. Add cooked bulgur and toss.

Roughly chop the peppers and onion into bite-size pieces. Add to bulgur salad and toss gently until well distributed. Top with fresh mint leaves and serve right away. If serving later, hold off on the mint and refrigerate in an airtight container up to three days. Garnish with fresh mint just before serving.