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View the "Facts" tab 
to learn how to replace butter/margarine
with Premium Olive Oil

No Cook Bulgur Salad with Mediterranean Vegetables & Lemony-Dill Vinaigrette

Main Courses


  • 2 cups bulgur
  • 1/2 cup
  • 1/4 cup White Premium Balsamic Vinegar Condimento
  • juice and zest of one large lemon
  • 1 cup cherry tomatoes, halved
  • 1 can or cup of garbanzo beans, drained
  • 1 large English cucumber finely diced
  • 1 red or yellow bell pepper finely diced
  • 2 tablespoons fresh, flat-leaf parsley, chopped
  • 1/2 red onion finely minced
  • 1 clove garlic finely minced
  • 1 teaspoon ground cumin
  • 1/2 cup crumbled feta (optional)
  • sea salt to taste
  • pepper to taste


  1. Soak the bulgur in very hot water (enough to cover the bulgur by 1"), along with a tabelspoon of salt for 30 minutes.  Drain and rinse with cold water until completely cooled and drained.  Fluff and set aside.
  2. Combine all the other ingredients (except feta) and mix well.  Marinate these ingredients for up to an hour in the refrigerator.
  3. 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 the seasoning again and serve.

NOTE:  Serves 4 as a main course, or 6 as a side.


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