Bulgur Wheat Cucumber Tomato And Herb Salad Recipes

MEDITERRANEAN BULGUR SALAD WITH CUCUMBERS, TOMATOES, SARDINES AND FRESH HERBS

Steps:

• Place the uncooked bulgur in small pot with 1 ½ cup water over high heat, bring to a boil, turn off the heat cover and let it sit for 15-20 minutes. Drain, squeezing out as much water as you can. Set aside
• Start preparing the vegetables and herbs. Chop the tomatoes, cucumbers, spring onion and herbs and set aside.
• Make the dressing: mix the olive oil with the lemon juice and zest. Add a pinch of fine salt and a few grinds of pepper and set aside.
• Place the bulgur in a medium bowl, add the herbs (setting aside 1-2 tsp of dill) and add half of the dressing, mix well.
• Add the vegetables and toss, layer the sardines on top , drizzle the rest of the dressing and sprinkle with the rest of the dill and sesame seeds.

BULGUR WHEAT, CUCUMBER, TOMATO AND HERB SALAD

Steps:

• Add 1 cup of bulgur wheat and 2 cups of water to a saucepan. Bring to a boil and leave to cook on a low heat for 10-12 minutes. Move to a bowl and leave to cool for 30 minutes.
• Add cucumbers, onions, baby tomatoes, parsley and mint to the bulgur wheat. Mix well.
• Season the mix with balsamic vinegar, lemon juice, salt, pepper, olive oil and stir well. Adjust the seasoning if necessary.

BULGUR WHEAT SALAD WITH TOMATO AND CUCUMBER

Steps:

• Using a large bowl (this will eventually hold the finished salad), measure out one cup bulgur.
• Add boiling water, stir, and let bulgur soak until all water is absorbed. This can take anywhere from 40 to 80 minutes.
• Meanwhile, put lemon zest in a small bowl. Add lemon juice, garlic, and olive oil. Whisk together.
• Once bulgur has absobed all water, stir in dressing.
• Add chopped parsley and mint, green onions, cucumbers and tomatoes and stir.
• Season with salt and pepper and enjoy at room temperature.

BULGUR SALAD WITH CUCUMBER AND TOMATO

Steps:

• In a small saucepan combine the bulgur, the salt, and 3/4 cup water and simmer the mixture, covered, for 12 to 15 minutes, or until the water is absorbed. Transfer the bulgur to a bowl, let it cool for 10 minutes, and stir in the lemon juice, the oil, the parsley, the cucumber, the tomatoes, the scallion, and salt and pepper to taste.