Here’s another great bulgur wheat salad but this time with a lemony-dill vinaigrette. Remember the sweeter Bulgur Wheat Salad recipe we published with Blood Orange EVOO and Vermont Maple Balsamic? Here’s a citrus-dill alternative that is both tart and salty yet lemony and bright. We doubled this recipe and brought it to an office potluck this week and many were asking for the recipe. It’s great for potlucks and parties because it’s best served at room temperature. Feel free to add whatever vegetables you have leftover in the fridge, the vinaigrette is quite universal. Let the vegetables marinate in the vinaigrette for at least an hour to let all the flavors marry. Enjoy!
- 2 cups bulgur wheat
- ½ cup Olive This! Dill EVOO
- ¼ cup Olive This! A-Premium White Balsamic
- juice and zest of 1 lemon
- 1 cup cherry tomatoes, halved
- 1 can or cup of garbanzo beans, drained
- 1 large English cucumber, finely diced
- 1 yellow bell pepper, finely diced
- 2 tablespoons chopped flat leaf parsley
- ½ red onion, finely minced
- 1 teaspoon ground cumin
- ½ cup crumbled feta cheese, optional
- sea salt and freshly ground black pepper
Soak the bulgur wheat in boiling hot water (covering the bulgur by at least one inch) with a tablespoon of salt for about 30 minutes. When done, drain with cold water to cool and fluff with a fork. Set aside.
Prepare your chopped ingredients for the salad and vinaigrette. Halve the tomatoes, finely dice the yellow bell pepper and cucumber, mince the red onion and garlic, chop the parsley and measure out the garbanzo beans.
Add the halved tomatoes, finely diced yellow peppers and cucumbers, minced red onion, chopped parsley and garbanzo beans into a large mixing bowl. Add the vinaigrette and mix well to combine. Let these ingredients marinate for about 1 hour in the refrigerator.
MAKES 4 SERVINGS AS A MAIN COURSE OR 6 AS A SIDE
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