No Cook Bulgar Salad with Meditteranean Vegetables & Lemony-Dill Vinaigrette
No Cook Bulgar Salad with Meditteranean Vegetables & Lemony-Dill Vinaigrette
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Servings
4people
Servings
4people
No Cook Bulgar Salad with Meditteranean Vegetables & Lemony-Dill Vinaigrette
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
4people
Servings
4people
Ingredients
1/2cupWild Fernleaf Dill Olive Oil
1/4cupSicilian White Balsamic
Juice and zest of one large lemon
1cupcherry tomatoeshalved
1cupcan orof garbanzo beansdrained
1large English cucumber finely diced
1red or yellow bell pepper finely diced
2tablespoonsfresh flat leaf parsleychopped
1/2red onion finely minced
1clovegarlic finely minced
1teaspoonground cumin
1/2cupcrumbled fetaoptional
sea salt and pepper to taste
Servings: people
Units:
Instructions
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 and sprinkle with feta if using. Adjust the seasoning again and serve.
Uniquely... Thoughtfully...Artfully...Gourmet
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