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Bulgur Garden Salad with Feta
DVO Recipe Center
Serves: 4-6

4 tablespoons olive oil, divided
1 cup bulgur
1 3/4 cups chicken broth
4 tablespoons cup olive oil, divided
1 cup bulgur
1 3/4 cups chicken broth
1/4 cup balsamic vinegar
1/2 cup fresh cilantro, finely chopped
1/2 cup fresh parsley, finely chopped
Salt and pepper to taste
1 red bell pepper, cored, seeded, diced (about 3/4 cup)
1 yellow bell pepper, cored, seeded, diced (about 3/4 cup)
1 medium zucchini, diced (about 1 cup)
4 scallions, minced (include green tops) (about 2/3 cup)
2 large ripe tomatoes, peeled, seeded, diced (about 2 cups)
1 carrot, finely diced (about 1/2 cup)
3 radishes, finely chopped (about 1/4 cup)
1/4 pound feta cheese, crumbled

Heat 1 tablespoon olive oil in a saucepan over medium-high heat. Add bulgur and stir until toasted, approximately 2 minutes. Add broth, and bring to a boil over high heat. Reduce temperature to low and cover. Cook for 10 minutes or until liquid is absorbed. Set aside to cool. Fluff with a fork.

Meanwhile, mix the remaining 3 tablespoons oil, vinegar, cilantro, parsley, salt, and pepper in a large bowl. Add the vegetables. Toss in the bulgur. Season to taste with salt and pepper. Crumble feta cheese over the top.

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