No Cook Bulgur Salad with Mediterranean Vegetables & Lemony-Dill Vinaigrette
Ingredients:
2 cups bulgur
1/2 Dill Olive Oil
1/4 cup A-Premium White Balsamic
Juice and zest of one large lemon
1 cup cherry tomatoes, halved
1 can or cup of garbanzo beans, drained
1 large English cucumber, finely diced
1 red or yellow bell pepper, finely diced
2 T fish flat leaf parsley, chopped
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 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 our in the refrigerator.
In a large bowl, combine the completely drained and cooked bulgur with the marinated ingredients, tossing well to combine and sprinkle with feta if using. Adjust the seasoning again and serve.
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