Bulgur Salad with Olives and Italian Vinaigrette
Rated 4.0 stars by 1 users
Category
Soups & Salads
Ingredients
- 2 cups quick-cooking bulgur (also called medium grain), can also use quinoa or couscous
- 1 Tbsp. plus 1 teaspoon kosher salt, divided
- 2 Tbsp. red wine vinegar
- 1 Tbsp. balsamic vinegar
-
2 tsp. The Spice Hunter Italian Seasoning Blend
- 1 tsp. sugar
- 1 tsp. Dijon mustard
- ½ cup olive oil
- 1 cup peeled and diced cucumber
- ¾ cup roughly chopped, pitted Castelvetrano green olives (or other green olives)
- ½ cup diced radishes (about 8)
- ½ cup chopped parsley leaves
Directions
Bring 6 cups of water to a boil. Place bulgur in a large heat-proof bowl and add 1 tablespoon salt. Pour boiling water over bulgur mixture. Stir to combine and let sit until bulgur is tender but not mushy, about 14 minutes. Drain and place in a large bowl to cool. Meanwhile, whisk red wine vinegar, balsamic vinegar, Italian Seasoning Blend, sugar, mustard and remaining teaspoon salt in a medium bowl. Slowly stream in olive oil until mixture is combined. Pour over cooled bulgur and mix with a spatula. Gently stir in cucumber, olives, radishes, and parsley.
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