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

An Olive Oil and Balsamic Condimento Recipe

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Prep Information

Prep Time

for marinating veggies, 60 minutes

Cook Time

30 minutes

Serves

4-6 people

Ingredients

  • 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

Instructions

  • 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
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