Mediterranean Bulgur Salad with Lemon-Dill Dressing

Looking for an easy healthy dinner salad to start off the new year?  This one hits all the marks! No need to cook the bulgur on the stove, just boil a kettle and pour it over!

Dressing:
4 Tbsp Dill Olive Oil
3 Tbsp Sicilian Lemon White Balsamic
Juice and zest of 1/2 a lemon

1 tsp ground cumin

2 Cup cocktail (also called Campari) tomatoes, quartered (or cherry tomatoes, halved)
1 can chickpeas, drained
1 English cucumber diced
1 red or yellow bell pepper finely diced
2 Tbsp fresh flat-leaf parsley, chopped
1/2 red onion finely diced
1 clove garlic mashed & minced

2 Cup bulgur
1/2 cup crumbled feta
sea salt and pepper to taste

a few (or more) sprigs of fresh cilantro are always good!

Dressing:
Combine the first 4 ingredients and shake in a lidded jar or whisk in a bowl.

Salad:
Combine dressing with everything EXCEPT the BULGUR & FETA, and mix well.

Marinate these ingredients for up to an hour in the refrigerator.

Then in a large heatproof bowl, pour the boiling water over the bulgur (enough to cover the bulgur by 1″) along with a tablespoon of salt for 30 minutes. Rinse with cold water until completely cooled and drain. Fluff and set aside.

In a large bowl, combine the completely drained and cooled bulgur with the marinated ingredients, tossing well to combine, and sprinkle with feta & cilantro (if using).

Adjust the seasoning again and serve.

Serves 4 as a main course or 6 as a side

Alternatives

Umeboshi Plum White Balsamic Vinegar
Tarragon White Balsamic Vinegar
Lychee White Balsamic Vinegar