Grain Salad with Dill Olive Oil & White Balsamic

Grain Base (Choose One)

• 2 cups bulgur
  or substitute with one of the following:
• 2 cups cooked quinoa (cooled)
• 2 cups cooked couscous (cooled)
• 2 cups cooked farro (cooled)
• 2 cups cooked brown rice (cooled)
• 2 cups cauliflower rice, lightly steamed and squeezed dry

Ingredients

• ½ cup Dill Olive Oil
• ¼ cup A-Premium White Balsamic
• Juice and zest of 1 large lemon
• 1 cup cherry tomatoes, halved
• 1 can (or 1 cup) garbanzo beans, drained
• 1 large English cucumber, finely diced
• 1 red or yellow bell pepper, finely diced
• 2 tablespoons fresh flat-leaf parsley, chopped
• ½ red onion, finely minced
• 1 clove garlic, finely minced
• 1 teaspoon ground cumin
• ½ cup crumbled feta (optional)
• Sea salt and pepper, to taste

Directions

1. If using bulgur:

   • Place bulgur in a bowl and cover with very hot water, about 1 inch above the grain.

   • Add 1 tablespoon salt and soak for 30 minutes.

   • Drain, rinse with cold water until completely cooled, drain well, fluff, and set aside.

   If using a substitute grain, cook according to package directions, then cool completely and drain well.

2. In a separate bowl, combine all remaining ingredients except the feta. Mix well.
3. Cover and marinate in the refrigerator for up to 1 hour.
4. In a large bowl, combine the cooled grain with the marinated ingredients. Toss well to combine.
5. Sprinkle with feta if using.
6. Adjust seasoning with additional salt and pepper, if needed, and serve.