Bulgur Salad with Mediterranean Vegetables and Lemon-Dill Vinaigrette
Servings Prep Time
12-15side servings 5minutes
Cook Time Passive Time
30 minutes 1hour
Servings Prep Time
12-15side servings 5minutes
Cook Time Passive Time
30 minutes 1hour
Ingredients
  • 2cups bulgur
  • 1/2cup Frescolio Dill Infused EVOO
  • 1/4cup Frescolio Sicilian Lemon White Balsamic Vinegar
  • 1large lemonjuice and zest
  • 1cup cherry tomatoeshalved
  • 1can chickpeasdrained
  • 1large English cucumberfinely diced
  • 1large bell pepper, red or yellowfinely diced
  • 2tbsp flat leaf parsleychopped
  • 2tbsp fresh dillchopped
  • 1/2 red onionfinely minced
  • 1clove garlicfinely minced
  • 1 1/2tsp ground cumin
  • 1/2cup fetacrumbled
  • 1tbsp saltto season bulgur when soaking
  • sea saltto taste
  • pepperto taste
Instructions
  1. 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.
  2. Combine all the other ingredients (except the feta) and mix well. Marinate these ingredients for up to an hour in the refrigerator.
  3. In a large bowl, combine the completely drained and cooled bulgur with the marinated ingredients, tossing well to combine and sprinkle with feta. Adjust the seasoning with sea salt and pepper, and serve.
Recipe Notes

This recipe uses Dill Infused EVOO and Sicilian Lemon White Balsamic. You could also try any of the following EVOOs or balsamic vinegars for a different taste: