I love to eat salads made with whole grains. For this salad you will need a fine grain bulgur. If you have a coarser grain bulgur or want to substitute farro or wheat berries or even barley, just cook the desired grain instead of soaking it. Otherwise, the recipe remains the same. You could also soak/cook your grain in chicken broth for more flavor. I like to make extra since, once prepared, the grains are good for 3 days if kept in the refrigerator. I also toss whole grains in tossed salad, soup, you name it! Quinoa would also work great in this salad.