Friday, August 15, 2014

Bulgur Wheat Salad With Cucumbers and Tomatoes {Recipe}


I love salads - especially in the summer - and sometimes I just need one that's a little more filling than a traditional green or vegetable salad. This bulgur wheat salad with cucumbers and tomatoes gives that extra protein to boost your energy throughout your day. It's great as a main dish at lunchtime, but also works well as a side for whatever you're grilling, and since it only boils for 10 minutes it keeps the kitchen cool when it's just too hot to deal.


Bulgur Wheat Salad With Cucumbers and Tomatoes
serves 8

1 bag Trader Joe's 10 minute bulgur (8.8 oz)
1 cube of chicken broth, or 6 cups broth
2 persian cucumbers, sliced (or 1/2 of an english cuke)
15 cherry tomatoes, halved
 1/2 medium red onion, diced
1 bell pepper, orange or yellow, diced
1/2 cup cilantro, chopped roughly
2 TBS olive oil
juice from one lime
1 tsp kosher salt
1/2 tsp ground black pepper

1. Cook the bulgur wheat in water with a bullion cube or in broth (follow package directions for cooking time). Once the wheat is cooked, drain it and set it aside to cool slightly while you prepare the dressing.

2. In the bottom of a large serving bowl, mix the olive oil, lime juice, salt and pepper.

3. Add all of the chopped vegetables and cilantro to the bowl, and then add the bulgur wheat on top and mix well. Make sure you bring the dressing up from the bottom of the bowl by folding the vegetables into the bulgur.

4. Taste for seasoning and adjust if necessary - then serve chilled or at room temperature. It's especially nice to serve on a bed of fresh spinach leaves for a little extra texture. This salad holds up well on a picnic table and will keep in the refrigerator for a few days.



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