No-Cook Bulgur Salad with Mediterranean Vegetables

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Thanks to Chef Rachel for the recipe

Needed for this recipe:

 1/2 cup Sunshine Coast Olive Oil Co. Milanese Gremolata Olive Oil
1/4 cup Sunshine Coast Olive Oil Co. Grapefruit White Balsamic
*substitutions include:  Sunshine Coast Olive Oil Co. Herbes de Provence or Wild Mushroom and Sage Olive Oils.  Apricot, Sicilian Lemon or Gravenstein Apple White Balsamics.
Ingredients
2 cups bulgur (available at motst health food stores)
1/2 cup Sunshine Coast Olive Oil Co. Milanese Gremolata Olive Oil
1/4 cup Sunshine Coast Olive Oil Co. Grapefruit White Balsamic
Juice and zest of one large lemon
1 cup cherry tomatoes, halved
1 can or cup of garbanzo beans, drained
1 large English cucumber finely diced
1 red or yellow bell pepper finely diced
2 tablespoons fresh flat leaf parsley, chopped
1/2 red onion finely minced
1 clove garlic finely minced
1 teaspoon ground cumin
1/2 cup crumbled feta (optional)
sea salt and pepper to taste

Directions
Soak the bulgur in very hot water (enough to cover the bulgur by 1″) along with a tablespoon of salt for 30 minutes.  Drain and rinse with cold water until completely cooled and drained.  Fluff and set aside.  Combine all the other ingredients  (except the feta) and mix well.  Marinate these ingredients for up to an hour in the refrigerator.  In a large bowl, combine the completely drained and cooled bulgur with the marinated ingredients, tossing well to combine and sprinkle with feta if using. Adjust the seasoning again and serve.

Serves 4 as a main course or 6 as a side