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Dairy
Easy
3 Hours, 30 Minutes
Diets 
A sophisticated twist on the popular Middle Eastern tabbouleh salad. Bulk up the classic cracked wheat salad with crumbled feta, or substitute with tofu to lower the fat and sodium. Perfect for a late Shabbat seudat shlishit or summer gathering.
1 cup bulgur (cracked wheat), uncooked
2 cups water
1 clove garlic, minced
1 (15-ounce) can Gefen Whole Baby Corn, drained
1 and 1/4 cups sliced scallions
1/2 cup crumbled feta cheese
1/4 cup Gefen Sliced Olives
3 tablespoons fresh lemon juice
5 sun-dried tomatoes, cut into thin strips
1/4 cup Haddar Italian Dressing (or olive oil, vinegar, salt, pepper, and garlic powder, mixed)
Combine bulgur, water, and garlic in a medium pot. Bring to a boil.
Cover, reduce heat, and simmer for 15 minutes or until bulgur is tender and liquid is absorbed. Let cool.
Cut each baby corn into thirds.
Combine bulgur, corn, scallions, feta cheese, olives, lemon juice, strips of sun-dried tomatoes, and Italian dressing. Toss well.
Cover and chill for two hours.
Photography and Styling by Chavi Feldman
Food Prep by Chaya Ruchie Schwartz
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