Bulgur Wheat Salad with Dill Olive Oil and Lemony Balsamic Vinaigrette

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 olive oil 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!

INGREDIENTS

• 2 cups bulgur wheat
• ½ cup Olive This! Dill Olive Oil
• 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

DIRECTIONS

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.

Prepare the vinaigrette. Add the ¼ cup A-Premium vinegar, ½ cup olive oil, minced garlic, 1 teaspoon of cumin, lemon zest and salt and pepper (to taste) into a medium bowl. Whisk together and set aside.

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.

In a large bowl mix together the marinated ingredients, the fully drained bulgur wheat and the ½ cup of feta cheese. Stir well to combine and adjust seasonings with salt and pepper to taste. Serve.

MAKES 4 SERVINGS AS A MAIN COURSE OR 6 AS A SIDE

Have a comment?  We’d love to hear from you.  Have you tried this dish?  Do you have a variation that you think others will enjoy?  Leave us a comment below (providing your email address is not necessary).