Bulgur Salad & Basil-Lemon Vinaigrette

June 08, 2023

Bulgur Salad & Basil-Lemon Vinaigrette


  • 2 cups bulgur
  • ½ cup Basil Infused Olive Oil
  • ½ cup Sicilian Lemon White Balsamic
  • juice and zest of one large lemon
  • 1 cup cherry tomatoes, cut into halves
  • 1 can or cup of garbanzo beans, drained
  • 1 large English cucumber finely diced
  • 1 red or yellow bell pepper, finely diced
  • ¼ cup flat-leaf parsley, chopped
  • ¼ cup fresh basil leaves, chopped
  • ½ red onion, finely minced
  • 1 clove garlic, finely minced
  • 1 teaspoon ground cumin
  • ½ cup crumbled Feta cheese (optional)
  • sea 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. Season to taste with salt and pepper, then sprinkle with Feta if desired.

Serves 4 as a main course or 6 as a side dish.

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