Ingredients

The following ingredients have 12 Servings
  • 1 cup uncooked bulgur wheat
  • 1 red bell pepper (diced)
  • 1 cucumber (peeled and diced)
  • 1/2 cup diced red onion (scallions would also work)
  • 1/4 cup kalamata olives
  • 1/2 cup crumbled feta cheese
  • 1/2 cup diced tomatoes
  • 1/8 cup sliced pepperoncini (I used Mezzetta sliced peperoncini)
  • 1/4 cup fresh dill (finely chopped)
  • 1/4 cup fresh lemon juice
  • 1/2 cup olive oil
  • 1/2 teaspoon sugar
  • 2 teaspoons pepperoncini juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instruction

  • Add two cups of water to a saucepan and bring to a light boil. Stir in bulgur wheat. Cover and allow to simmer on low for 15 to 20 minutes. Set aside and allow to cool completely.
  • Combine vinaigrette ingredients. Shake to blend.
  • Add prepared vegetables, feta and olives to a large bowl. Stir in 1 1/2 cups of cooked bulgur wheat. Dress lightly with vinaigrette and stir in fresh dill. Add salt and pepper if needed.
  • Refrigerate until serving.