Bulgur Salad with Lemony-Dill Vinaigrette

Ingredients:

·        2 cups bulgar

·        ½ cup Dill olive oil

·        ¼ cup Condimento Bianco (plain white balsamic vinegar)

·        Juice and zest of one large lemon

·        1 cup cherry tomatoes, halved

·        1 can or cup of garbanzo beans, 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 crumbled feta (optional)

·        Salt and pepper to taste

 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.​

Enjoy!!