Looking for an easy healthy dinner salad to start off the new year?  This one hits all the marks! No need to cook the bulgur on the stove, just boil a kettle and pour it over!


4 Tbsp Dill Olive Oil
3 Tbsp Sicilian Lemon White Balsamic
Juice and zest of 1/2 a lemon
1 tsp ground cumin
2 C cocktail (also called Campari) tomatoes, quartered (or cherry tomatoes, halved)
1 can chickpeas, drained
1  English cucumber diced
1 red or yellow bell pepper finely diced
2 Tbsp fresh flat-leaf parsley, chopped
1/2 red onion finely diced
1 clove garlic mashed & minced
2 C bulgur
1/2 C crumbled feta
sea salt and pepper to taste
a few (or more) sprigs of fresh cilantro are always good!


Combine the first 4 ingredients and shake in a lidded jar or whisk in a bowl, combine with everything EXCEPT the BULGUR & FETA, and mix well.
Marinate these ingredients for up to an hour in the refrigerator.
Then in a large heatproof bowl, pour the boiling water over the bulgur (enough to cover the bulgur by 1″) along with a tablespoon of salt for 30 minutes. Rinse with cold water until completely cooled and drain. Fluff and set aside.
In a large bowl, combine the completely drained and cooled bulgur with the marinated ingredients, tossing well to combine, and sprinkle with feta & cilantro (if using). Adjust the seasoning again and serve.
Serves 4 as a main course or 6 as a side


Umeboshi Plum White Balsamic Vinegar
Tarragon White Balsamic Vinegar