This bright, herb-packed twist on tabbouli is made for spring — crisp fennel, juicy citrus, and fresh parsley tossed with tender bulgur and a generous pour of Bellemille. It’s the kind of salad that wakes up your palate and begs to be eaten outside.
Ingredients:
- 1/3 cup red bulgur, cooked according to package directions
- 1 small fennel bulb, finely diced
- 1 blood orange, segmented
- 1 mandarin orange, segmented
- 1/4 cup pickled red onions, chopped
- 1/2 bunch fresh parsley, chopped
- 1 lemon
- 1/4 cup Bellemille olive oil
- Salt
Instructions:
Cook the bulgur wheat and let it cool to room temperature.
In a large bowl, combine the bulgur with fennel, oranges, pickled onions, and parsley.
Season generously with salt and freshly cracked black pepper.
Drizzle with lemon juice and Bellemille olive oil.
Toss gently to combine and serve chilled or at room temp for peak flavor.
