Lemony-Dill Vegetable Bulgur Salad


2 cups Bulgar

1/2 cup Wild Fernleaf Dill Olive Oil

1/4 cup Sicilian Lemon White Balsamic

Juice and zest of 1/2 large lemon

1 cup cherry tomatoes, halved

1 can or cup of drained garbanzo beans

1 large finely diced English cucumber

1 red or yellow bell pepper finely diced

2 tbsp. chopped fresh flat leaf parsley

1/2 red onion finely minced

1 clove garlic finely minced

1 tsp. ground cumin

1/2 cup crumbled feta (optional)

Sea salt and pepper to taste.


Directions: Soak the bulgur in 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 and sprinkle with feta if using. Adjust the seasoning again and serve.

Serves 4 as a main course or 6 as a side

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