Bulgur Salad with Lemony-Dill Vinaigrette

·        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
  • 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.​