You can make this fresh, summery picnic dish up to two days ahead. If you’d like a fresh herb garnish, pack the leaves separately, and sprinkle onto the salad shortly before serving.

Ingredients

  • 1 1/2 cup water
  • 1 cup #3 coarse bulgur wheat
  • 3/4 cup mint leaves
  • 1/3 cup extra-virgin olive oil
  • 1 1/2 tablespoons fresh lemon juice
  • 5/8 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 1/2 cups diced English cucumber
  • 1 1/4 cups blueberries
  • 3/4 cup thinly vertically sliced red onion, soaked in cold water for 10 minutes, and drained
  • 2 ounces feta cheese, crumbled (about 1/2 cup)

How to Make It

  • Bring water to a boil in a small saucepan.
  • Combine the boiling water and bulgur in a mixing bowl. Let mixture stand, covered, 20 minutes or until all water is absorbed.
  • Place the mint, oil, lemon juice, salt, and pepper in a blender; process until pureed.
  • Use a fork to fluff the bulgur. Add the dressing, cucumber, blue­berries, onion, and feta to the grains; toss to combine.

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