Skip to content

Marisolio’s Version of Rachel Bradley’s No Cook Bulgur Salad

An Olive Oil and Balsamic Condimento Recipe

Share Pin It

Prep Information

Prep Time

for marinating veggies, 60 minutes

Cook Time

30 minutes


4-6 people


  • sea salt and pepper to tast
  • 1/2 cup crumbled feta cheese (optional)
  • 1 teaspoon ground cumin
  • 1 clove garlic, finely minced
  • 1/2 red onion, finely minced
  • 2 tablespoons fresh flat leaf parsley, chopped
  • 1 red or yellow bell pepper, finely diced
  • 1 large English cucumber, finely diced
  • 1 can or cup of garbanzo beans, drained
  • 1 cup cherry tomatoes, halved
  • Juice and zest of one large lemon
  • 1/4 cup Lemon White Balsamic Condimento
  • 2 cups bulgur
  • 1/2 cup Wild Fernleaf Dill Olive Oil


  • Combine all the other ingredients (except the feta) and mix well. Marinate these ingredients for up to an hour in the refrigerator.
  • Soak the bulgur in very hot water (enough to cover the bulgur by 1-inch) along with a Tablespoon of salt, for 30 minutes.
  • 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 seasoning again and serve
Back To Top