Bulgur & Mediterranean Salad
with Lemon Dill Vinaigrette
Bulgur is the kernel of whole wheat & convenient to use since it can be soaked
in water or cooked in order to eat. It has the same nutritive value as whole wheat.
2 cups bulgur
½ cup WILD DILL OLIVE OIL*
¼ cup WHITE BALSAMIC*
Juice and zest of one large lemon
(or 2 Tbsp of SICILIAN LEMON BALSAMIC*)
1 cup cherry tomatoes, halved
1 cup of garbanzo beans, drained
1 large English cucumber, finely diced
1 red or yellow bell pepper, finely diced
2 Tbsp fresh, flat leaf parsley, chopped
½ red onion, finely minced
1 clove garlic, finely minced
1 tsp ground cumin
½ cup crumbled feta (optional)
HIMALAYAN PINK SALT*
Soak the bulgur in very hot water (enough to cover the bulgur by 1") along with a tablespoon of salt for 30 minutes. Drain and rinse with cold water until completely cooled and drained. Fluff and set aside.
Combine all the other ingredients (except the feta) and mix well. Marinate these ingredients for up to an hour in the refrigerator.
In a large bowl, combine the completely drained and cooled bulgur with the marinated ingredients, tossing well to combine then sprinkle with feta. Adjust the seasoning again to your preference. Serves 4 as a main course or 6 as a side.
* Available at The Vintage Olive *