AOOC Wild Fernleaf Dill Vinaigrette Over Bulgur Salad with Mediterranean Vegetables
Course: Appetizers, SaladsCuisine: MediterraneanDifficulty: MediumServings
4
servingsPrep time
45
minutesIngredients
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.
