Tuscan KAMUT® Khorasan Bulgur Wheat Salad

  • 1 cup Whole Kernel KAMUT® Khorasan Bulgur Wheat Bulgur
  • 8 cups water (salted)
  • 2/3 cup extra-virgin olive oil
  • 1/2 cup red wine vinegar
  • 1 clove garlic (minced)
  • 1 tsp dried Italian seasoning
  • 1/4 tsp salt
  • 1/4 teaspoon ground black pepper
  • 1 head romaine lettuce (cut into 1/2-inch strips)
  • 1 cup cucumbers (sliced)
  • 1 cup feta cheese (crumbled)
  • 1/2 cup kalamata olives (pitted)
  • 1/2 cup roasted sweet peppers (sliced)
  • 1/2 cup red onion (thinly sliced)
  1. Cook the KAMUT® Khorasan Bulgur Wheat by combining 8 cups water, salted as you would for pasta, and KAMUT® Khorasan Bulgur Wheat in a large pot. Bring to a boil, then reduce heat to medium. Simmer, stirring frequently, until KAMUT® Khorasan Bulgur Wheat is tender but still chewy, about 30-35 minutes. Drain well and set aside in refrigerator to chill.
  2. Meanwhile, in a medium bowl, whisk together olive oil, vinegar, garlic, Italian seasoning, salt and pepper. In a large bowl, combine remaining ingredients and chilled KAMUT® Khorasan Bulgur Wheat. Add dressing, toss well and serve.