How to Make It
Add the bulgur wheat to a pan of salted, boiling water, and cook for 15 minutes, until just tender. Drain.
Shred the lettuce, roughly chop the feta, and tear the toasted pita breads into pieces. Place in a large serving bowl.
Drain bulgur wheat. When cool, season and add lime juice and olive oil. Add to the large bowl.
Toss in onion, tomatoes, and herbs; sprinkle with the pomegranate seeds to garnish.