Bulgar Salad is a refreshing and nutritious dish perfect for any meal. This salad features bulgur wheat, which is soaked and fluffed to perfection, combined with a vibrant mix of vegetables. The star of the dish is the tangy lemony-dill vinaigrette, made with our Wild Fernleaf Dill olive oil which ties all the flavours together beautifully.
2 cups bulgar
½ cup Olive the Best Wild Fernleaf Dill Olive Oil
¼ cup Olive the Best A-Premium White Balsamic
1 large lemon, juiced and zested
1 cup cherry tomatoes, halved
1 can of chickpeas, drained
1 large English cucumber, finely diced
1 red or yellow bell pepper, finely diced
2 tbsp fresh flat leaf parsley, chopped
½ red onion, finely minced
1 clove garlic, finely minced
1 tsp ground cumin
½ cup feta, crumbled
sea salt and pepper to taste
1
Soak the bulgur in very hot water (enough to cover the bulgur by 1") along with a tablespoon of salt for 30 minutes.
2
Drain and rinse with cold water until completely cooled and drained. Fluff and set aside.
3
Combine all the other ingredients (except the feta) and mix well. Marinate these ingredients for up to an hour in the refrigerator.
4
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.
Ingredients
2 cups bulgar
½ cup Olive the Best Wild Fernleaf Dill Olive Oil
¼ cup Olive the Best A-Premium White Balsamic
1 large lemon, juiced and zested
1 cup cherry tomatoes, halved
1 can of chickpeas, drained
1 large English cucumber, finely diced
1 red or yellow bell pepper, finely diced
2 tbsp fresh flat leaf parsley, chopped
½ red onion, finely minced
1 clove garlic, finely minced
1 tsp ground cumin
½ cup feta, crumbled
sea salt and pepper to taste
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