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Bulgur Salad with Olives and Italian Vinaigrette

2 cups quick-cooking bulgur (also called medium grain), can also use quinoa or couscous
1 Tbsp. plus 1 teaspoon kosher salt, divided
2 Tbsp. red wine vinegar
1 Tbsp. balsamic vinegar
2 tsp. The Spice Hunter Italian Seasoning Blend
1 tsp. sugar
1 tsp. Dijon mustard
½ cup olive oil
1 cup peeled and diced cucumber
¾ cup roughly chopped, pitted Castelvetrano green olives (or other green olives)
½ cup diced radishes (about 8)
½ cup chopped parsley leaves

Bring 6 cups of water to a boil. Place bulgur in a large heat-proof bowl and add 1 tablespoon salt. Pour boiling water over bulgur mixture. Stir to combine and let sit until bulgur is tender but not mushy, about 14 minutes. Drain and place in a large bowl to cool. Meanwhile, whisk red wine vinegar, balsamic vinegar, Italian Seasoning Blend, sugar, mustard and remaining teaspoon salt in a medium bowl. Slowly stream in olive oil until mixture is combined. Pour over cooled bulgur and mix with a spatula. Gently stir in cucumber, olives, radishes, and parsley.