Mediterranean Bulgur Salad

Mediterranean Bulgur Salad

printable recipe here

This recipe is fluid - meaning you don't have to follow it to the letter. Add or subtract ingredients that suit your palate.

1 3/4 c. boiling water

2 t. salt

1 t. finely minced rosemary

1 1/2 c. bulgur

3/4 c. cooked farro

4-6 T. fresh lemon juice

1/4 t. pepper

1/4 c. olive oil

a few squirts of balsamic vinegar

1/2 cup cut up grape tomatoes

a handful of Kalamata olives

1/2 lb. diced mozzarella cheese

1/2 c. chopped parsley

4 scallions, thinly sliced

1 c. coarsely chopped marinated artichoke hearts, drained well

1 (15 1/2 oz) can garbanzo beans, dained

1/4 c. small, diced white onion

Bring water, 1 t. salt and rosemary to boil; immediately stir in bulgur. Remove from heat; cover; let stand 1 hour or until water is absorbed. Uncover and let cool. Mix remaining 1 t. salt, lemon juice, pepper and oil. Add tomatoes, parsley, onions, artichokes, garbanzo beans, onion, scallions, olives, cheese, and cooled bulgur. Mix well until all ingredients are coated with dressing. Taste it and adjust seasonings. Makes 8 cups.