AOOC Wild Fernleaf Dill Vinaigrette Over Bulgur Salad with Mediterranean Vegetables

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AOOC Wild Fernleaf Dill Vinaigrette Over Bulgur Salad with Mediterranean Vegetables
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AOOC Wild Fernleaf Dill Vinaigrette Over Bulgur Salad with Mediterranean Vegetables

Recipe by Happy Hearts KitchenCourse: Appetizers, SaladsCuisine: MediterraneanDifficulty: Medium
Servings

4

servings
Prep time

45

minutes

Ingredients

  • 1/2 cup AOOC Wild Fernleaf Dill Olive Oil

  • 1/4 cup AOOC White Balsamic

  • Juice and zest of one large lemon

  • 1 cup cherry tomatoes, halved

  • 1 can or cup of garbanzo beans, drained

  • 1 Large English Cucumber

  • 1 red or yellow bell pepper finely diced

  • 2 Tbsp Fresh flat leaf parsley, chopped

  • 1/2 red onion finely minced

  • 1 clove garlic finely minced

  • 1 tsp Basiks Taco or Salt-Free Blend

  • 1/2 cup crumbled feta

Directions

  • 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.

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