Bulgur Salad with Lemony-Dill Vinaigrette
2 cups bulgur
1/2 cup OLIVE & VINE Fernleaf Dill olive oil
1/4 cup OLIVE & VINE White balsamic vinegar
juice and zest of one large lemon
1 cup cherry tomatoes, halved
1 cup garbanzo beans, drained
1 large English cucumber, diced
1 red or yellow bell pepper, diced
2 tablespoons fresh flat leaf parsley, chopped
1/2 red onion, diced
1 clove garlic, finely minced
1 teaspoon ground cumin
1/2 cup crumbled feta
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 for up to an hour in the refrigerator.
In a large bowl, combine the bulgur with the marinated ingredients and toss well to combine. Sprinkle with feta before serving.
Serves 6 as a side dish.