In metal or heatproof bowl, cover your bulgur wheat with 1 ¾ cups or 414ml of boiling water and cover the bowl with an upside down plate. Set aside.

Next we are going to make the dressing right in the large bowl where we’ll make the salad. Put your thinly sliced onions in a large bowl and pour the lime juice over them. Sprinkle with the salt. Add a few good grinds of fresh black pepper. Let the onions marinate in the lime juice for a few minutes. This helps reduced their pungency and sharpness. Now mix in the olive oil.

Chop your green onions finely and set aside.

Cut most of the stalks off of the cilantro. (The little narrow stalks near the leaves are fine to leave in.) Wash thoroughly several times and dry in a salad spinner or a dry dishcloth. Chop the leaves and tender stems roughly.

Once the bulgur wheat has absorbed all of the water it can, drain it in a strainer and push down on the top to get rid of any excess water. Fluff it with fork and leave it to cool.

Now we can assemble the strawberry tabouleh. Add the halved tomatoes to the dressing first, then tip in the cooled bulgur wheat. Stir to coat the wheat with the dressing.

Now add the chopped green onions and cilantro and mix well.

Finally, add the strawberries and feta and toss gently to combine.