| 1 | **bulgur cracked wheat may be substituted. |
| 2 | Bring 2 cups water to a boil in the saucepan and slowly pour in the quadrotriticale (or bulgur) so that the water keeps on boiling. |
| 3 | Reduce the heat and simmer with the lid on for about 10 minutes, or until the water is all absorbed. |
| 4 | Then take off the lid and cook for a few minutes more, stirring constantly, to dry it out a bit. |
| 5 | Spread it on the sides and bottom of a large salad bowl so it can cool more quickly and put it in the refrigerator to chill it. |
| 6 | Meanwhile peel and dice the cucumber, discarding the seeded center part if it is not firm. |
| 7 | Clean and slice the green onions into 1/8" pieces, including abut 3" of the green tops. |
| 8 | Cut the core out of the tomatoes and cut them into ? chunks. |
| 9 | Wash and chop the parsley. |
| 10 | Chop the mint or the pepper, if you are using one of them. |
| 11 | When the wheat is cool, break it up with a fork until it is loose and there are no chunks more than ? in size. |
| 12 | Add the vegetables to it and mix, then add the salt and pepper, lemon juice (or vinegar), and the olive oil. |
| 13 | Mix again thoroughly. |
| 14 | Note: it is traditional to add mint or green pepper to only a part of the salad when the host is not sure of all his guests" preferences |
