Ingredients

The following ingredients have 6 Servings
  • 1 clove garlic (minced)
  • 1 teaspoon dijon mustard
  • 1 tablespoon red wine vinegar
  • 1 lemon (zested)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons olive oil
  • 1 cup bulgur wheat (medium grind)
  • 2 1/2 cups water
  • 1 lemon (juiced, use the same lemon used for the dressing)
  • 1/2 English cucumber (sliced vertically and cut into thin half moons)
  • 5-6 Campari tomatoes (can use halved grape tomatoes or chopped roma, cut into bite sized wedges)
  • 4 ounces feta cheese (cut into small cubes)
  • 1/2 cup kalamata olives (seeded and roughly chopped)
  • 3 green onions (white and green parts, sliced thinly)
  • 1/3 cup parsley (chopped fresh)
  • 1/3 cup basil (chopped fresh)
  • 1/3 cup mint (chopped fresh)

Instruction

  • In a small bowl, combine the minced garlic, dijon, vinegar, lemon zest, salt, pepper and olive oil. Whisk to emulsify and set aside.
  • Bring the water to a boil. Place the dry bulgur wheat into a bowl. When the water boils pour it over the bulgur and cover with saran wrap. Set aside for 15 minutes to absorb the water.
  • Pour the bulgur into a fine mesh sieve and set over the bowl to drain any excess water for 5 minutes. Transfer the bulgur to a large mixing bowl and add the lemon juice. Toss to combine.
  • Add the cucumbers, tomatoes, feta, kalamata olives, green onions, parsley, basil and mint. Add the dressing and toss until well combined. Can be eaten immediately, but the flavors will come together more if it has an hour for two to rest. Can be eaten chilled or at room temperature.