Cooking Instructions
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Step 1
In a small bowl, combine the
Garlic (1 clove)
,
Dijon Mustard (5 g)
,
Red Wine Vinegar (15 mL)
,
Lemons (to taste)
zest,
Kosher Salt (3 g)
,
Ground Black Pepper (as needed)
and
Olive Oil (45 mL)
. Whisk to emulsify and set aside.
Step 2
Bring the water to a boil. Place the dry
Medium Grind Bulgur Wheat (225 g)
into a bowl. When the
Water (600 mL)
boils, pour it over the bulgur and cover with saran wrap. Set aside for 15 minutes to absorb the water.
Step 3
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
Lemons (to taste)
juice. Toss to combine.
Step 4
Add
English Cucumber (1/2)
,
Campari Tomatoes (5)
, cubes of
Feta Cheese (115 g)
,
Kalamata Olives (90 g)
, and
Scallions (1 bunch)
.
Step 5
Add chopped
Fresh Parsley (15 g)
, chopped
Fresh Basil (7 g)
and chopped
Fresh Mint (8 g)
.
Step 6
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.
