Ingredients
- 1 cup medium-grain bulgur wheat
- 1 bulb fennel, trimmed and diced
- ½ cup shredded carrot
- ½ cucumber, seeded and diced (scant ½ cup)
- 1/3 cup chopped curly-leaf parsley
- ¼ cup raisins, preferably organic
- 6 ounces feta cheese, crumbled
- 2 tablespoons drained capers
- 1½ tablespoons extra-virgin olive oil
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon chopped fresh dill
- 2 teaspoons ground sumac, optional
- Kosher salt and freshly ground black pepper
How to Make It
- Preheat the oven to 375°F.
- In a medium bowl, submerge the bulgur in 2½ cups boiling water. Stir gently and then cover with plastic wrap or waxed paper and set aside for at least 30 minutes or until all the water has been completely absorbed.
- Spread the fennel in a small roasting pan and roast until softened and lightly browned, 8 to 10 minutes. Set aside to cool.
- In a mixing bowl, toss together the carrot, cucumber, parsley, raisins, feta cheese, capers, olive oil, lemon juice, dill, and sumac. Add the vegetables to the cooled bulgur wheat and toss well. Fold in the roasted fennel and season to taste with salt and pepper. Cover and refrigerate for at least 2 hours and up to 12. The salad keeps, well covered and refrigerated, for up to 3 days.
