Bulghur Salad with Corn, Zucchini, and Shredded Basil

I love having salads in summer. Not just as a side dish, but as a whole meal. I'm looking forward to having the ingredients on hand to make this recipe from Quick Vegetarian Pleasures by Jeanne Lemlin.

1 1/2 c. coarse-grain bulghur
1 1/2 c. frozen corn kernels, thawed (I bet fresh off the cob would be just as good)
1 tomato, cut into small cubes
1 c. very thinly sliced zucchini rounds, cut into sixths
3 Tbsp. finely shredded fresh basil
1/4 c. thinly slivered red onion
1/3 c. olive oil
1/4 c. lemon juice
2 garlic cloves, pressed
1/2 tsp. salt
freshly ground black pepper to taste
Lettuce leaves, for garnish

(1) Place the bulghur in a large bowl. Pour boiling water over it to cover by 2 inches. Let soak 30 min., or until tender. Remove all of the soaking liquid by placing the bulghur, in batches, in cheesecloth or a cotton towel and squeezing it dry. Or place it in a strainer and press out the liquid with the back of a large spoon. Place the strained bulghur in a large serving bowl.
(2) Stir in the corn, tomato, zucchini, basil, and onion. In a separate bowl, beat together the olive oil, lemon juice, garlic, salt, and pepper. pour it over the salad and mix well. Let sit 30 min., or cover and chill for up to 24 hours, then bring to room temperature before serving. Place lettuce leaves on individual plates and spoon the salad on top.