CategoryLebanese, Salad, Under 1 Hour

Yields6 Servings

2 cups Bulgur Wheat

1 tbsp Fine Sea Salt

¼ cup VSOP A-Premium Aged White Balsamic Vinegar

1 tbsp Raw Sourwood Honey, we love organic mountains raw sourwood honey

1 large Lemon, zested, then juiced

1 clove Garlic, finely minced

1 tsp Dried Dill Weed, we love penzeys dill weed

1 tsp Ground Cumin, we love penzeys ground cumin

1 pinch Fine Sea Salt, to taste

2 pinches Fresh Cracked Black Pepper, to taste

½ cup VSOP Extra Virgin Olive Oil, your favorite single varietal, or garlic, or lemon, etc

1 cup Cherry Tomato, washed and cut in half

1 can Canned Garbanzos (Chickpeas), rinsed and drained

1 large English Cucumber, finely diced

1 large Red or Yellow Bell Pepper, finely diced

2 tbsp Fresh Flat Leaf Parsley, chopped

½ large Red Onion, finely diced

½ cup Crumbled Feta Cheese, optional

Soak the bulgur wheat in very hot water (enough to cover the bulgur by 1") along with a tablespoon of salt. Let sit for 30 minutes. Drain and rinse with cold water until completely cooled and drained. Fluff and set aside.

Add all of the ingredients for the dressing in a medium bowl and whisk to combine. Slowly drizzle in the EVOO while whisking.

In a large bowl, add all of the ingredients for the salad (except for the feta cheese). Pour the dressing over the vegetables and marinate in the refrigerator for at least an hour.

After marinating, add the drained bulgur wheat, tossing well to combine. Sprinkle with the feta cheese if using. Taste and adjust seasoning if needed. Enjoy!

Ingredients