Part of our much beloved Syrian Night collection of recipes, this salad is a great option for taking to a picnic as it just gets better and better as it melds flavors.
Substitute a fruity EVOO for the Milanese Gremolata Infused Olive Oil for a bright, fruity and extra peppery flavor.
Step 1 - Bring approximately 1½ cups water to a boil and in a bowl, pour hot water over cracked bulgur and allow to soak for 20 minutes.
Step 2 - In a small bowl, whisk together Milanese Gremolata Olive Oil, Sicilian Lemon White Balsamic and lemon zest together. Combine remaining ingredients in a large bowl and toss. Drain bulgur, pressing to remove as much water as possible. Dress bulgur with half of the vinaigrette and stir; add parsley mixture and remaining vinaigrette. Season to taste with more salt and refrigerate, allowing flavours to combine before serving.